Christmas Cioppino


1/4 cup plus 2 tablespoons olive oil
1 medium sweet onion, chopped
head of fennel, cored, sliced and chopped
coarse salt and ground black pepper
2 large garlic cloves, minced
1 bay leaf
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
cup chopped fresh parsley leaves
3 teaspoons chopped fresh basil leaves
1 rosemary sprig
1/4 teaspoon ground cayenne pepper
1 pound littleneck clams
1 pound mussels, debearded
1 pound cooked crab legs, in equal portions
1/2 pound baby sea scallops, foot removed
1/2 pound large shrimp, peeled and deveined, tail removed
10 ounces snapper, sliced into 6 even pieces
Sourdough bread


Preheat oven to 200°F
Place 6 large serving bowls into the oven.
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


Kevin Tu's picture

Hey mellisa


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




Friday, December 4, 2009 - 2:09am


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