California Cioppino Recipe #12927
I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!
2½ hours | 1 hour prep
SERVES 6
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 cup parsley, chopped
- 1/4 cup olive oil
- 28 ounces canned tomatoes
- 15 ounces tomato sauce
- 1 cup red wine
- 1 cup water
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1 1/2 teaspoons mixed Italian herbs
- 12 small fresh clams
- 12 fresh mussels
- 1 1/2 lbs halibut fillets, cut into 2-inch pieces
- 1 lb prawns, shelled and deveined
- 1 lb crab, cleaned and cracked
- 1 teaspoon salt
- Saute onion and garlic over moderate heat in olive oil until soft but not browned.
- Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
- Bring to a boil.
- Reduce heat and simmer 40 minutes.
- (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
- While sauce is simmering, rinse all fish and seafood in cold water.
- Scrub clams thoroughly.
- Layer all seafood in large kettle, placing clams and mussels on top.
- Pour hot sauce over all.
- Cover tightly.
- Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
- To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
- Lot of sour french bread.
- Enjoy.
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5 stars