June 05, 2009
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[edit] Ingredients
¼ |
cups plus 2 T. olive oil |
1 |
medium sweet onion, chopped |
½ |
head of fennel, cored, sliced and chopped |
pinch |
Coarse salt and ground black pepper |
2 |
large garlic cloves, minced |
1 |
|
1 |
teaspoon fresh oregano |
2 |
teaspoons tomato paste |
1 |
(28 oz.) can chopped tomatoes |
4 |
cups fish stock, (or sub chicken or veg stock) |
1 |
(8 oz.) bottle clam juice |
1 |
cup white wine |
¼ |
cups chopped fresh parsley leaves |
3 |
teaspoons chopped fresh basil leaves |
1 |
rosemary sprig |
¼ |
teaspoons ground cayenne pepper |
1 |
pound littleneck clams |
1 |
pound mussels, debearded |
1 |
pound cooked crab legs, in equal portions |
¾ |
pounds baby sea scallops, foot removed |
¾ |
pounds large shrimp, peeled and deveined, tail removed |
10 |
ounces snapper sliced into 6 even pieces Sourdough bread |
[edit] Preparation
Step 1 |
Preheat oven to 200°F |
Step 2 |
Place 6 large serving bowls into the oven. |
Step 3 |
Heat 1/4 cup olive oil in a large pot over high heat. Add onions, fennel, and a pinch of salt and pepper. Cook until softened and fragrant for about 4 minutes, stirring constantly. Reduce heat to medium and add garlic and cook another minute, stirring constantly. Add bay leaf, oregano and tomato paste and stir for 3 minutes. Add chopped tomatoes and stir for 4 minutes. Add white wine, clam juice and stock and bring to a boil. Next, add parsley, basil and rosemary sprig. Reduce to medium and simmer for 30 minutes. Season with a pinch of salt and pepper, and cayenne. Add clams and mussels and simmer until opened, about 3 minutes. Add shrimp and scallops and stir. |
Step 4 |
Next, add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Season snapper fillets with salt and pepper and add them to the heated pan. Cook for 2 minutes, flip and cook another minute. Fish will be slightly underdone. |
Step 5 |
Remove serving bowls from oven. Place a seared snapper fillet into each heated bowl. Add crab pieces to the soup and heat through approximately 2 minutes. With a pair of tongs, remove crab legs to serving bowls. |
Step 6 |
Remove bay leaf and rosemary stem from cioppino and discard. Cover fish and crab with a couple of ladles of soup in each bowl. Serve with sourdough bread. Discard any unopened clams or mussels. |
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[edit] About Christmas Cioppino
This recipe is from EAT & DRINK in the Northwest book 3.
My family likes to make cioppino for Christmas. Shellfish is at its peak in the fall and winter. You can ask each guest you invite to dinner to bring a ½ pound of seafood to add to the pot, making it fun as well as cost effective for a large group.
Wines that were paired with the recipe from the book:
Desert Wind 2007 Bare Naked Viognier, Washington
Des Voigne 2007 Menina Flor Viognier-Roussanne, Washington
Hogue Cellars 2007 Pinot Grigio, Washington









Kevin Tu
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