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California Cioppino

Servings 6 servings
Author DP Fish Co Staff Writers

Ingredients

  • 2 dozen fresh clams in shells
  • 1 1/2 pounds of halibut or rock cod fillets cut into serving sized pieces
  • 1 pound large shrimp in shells split and deveined
  • 2 medium sized Dungeness crabs
  • 1 medium size onion
  • 2 large garlic cloves or more
  • 6 parsley sprigs
  • 1/4 cup olive oil
  • 3 1/2 cups canned Italian plum tomatoes
  • 1 3/4 cups canned tomato puree
  • 1 cup red Burgundy or other dry red wine
  • 1 cup water
  • 2 tablespoons wine vinegar
  • 1 tablespoon crushed mixed herbs sweet basil, rosemary, marjoram and oregano
  • 1 1/2 teaspoons seasoned salt
  • 1/2 teaspoon seasoned pepper

Instructions

  1. Use a Dutch oven or a large pot with lid. Chop onion, garlic and parsley fine. Cook in oil over moderate heat until soft but not browned. Add tomatoes, tomato puree, wine, water, vinegar, herbs, salt and pepper. Bring to a boil. Reduce heat and simmer for 40 minutes. This basic sauce may be made ahead of time, to be cooled and refrigerated ,if desired, but heat before adding to fish.
  2. While sauce is cooking, place clams in cold salted water (ΒΌ cup to 2 quarts water) for 30 minutes. Dress the crabs, crack claws, and break into serving pieces.
  3. When sauce is completed, reserve it in a separate container. Layer all fish in the kettle, placing clams on top. Pour sauce over all. Cover tightly and cook over low heat for 20 to 25 mintues.
  4. Serve in large heated bowls.

Recipe Notes

Frozen rock lobster tails may be used in place of crabs; frozen shrimps may be substituted for fresh; canned clams (two 10 1/2-oz cans) may be used when fresh clams are not available.