Seattle style cioppino

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive Oil
1 medium Red Bell Pepper, stemmed,
Seeded and chopped
1 medium Green Bell Pepper, stemmed,
Seeded and chopped
1 medium Onion, chopped
2 Cloves Garlic, minced
2 tablespoons Fresh Basil Leaves, minced
1 teaspoon Dried Oregano
28 ounces Can Whole Tomatoes in
Juice, coarsley chopped
8 ounces Bottle Clam Juice
1 cup Italian Merlot Wine
2 tablespoons Olive Oil
1 Yellow Bell Pepper, stemmed,
Seeded and cut into chunks
½ Onion, cut into chunks
1 large Clove Garlic, minced
1 large Plum Tomato, sliced
3 tablespoons Fresh Lemon Juice
1 pounds Live Mussels, scrubbed and
Beards removed
1½ pounds Red Snapper, cut in chunks
½ pounds Unshelled Shrimp
2 pounds Cooked Dungeness or other
Crab, cleaned and cracked
With body section cut into
Pieces
½ pounds Calamari Mantles, cut into
Rings

Directions

SWEET PEPPER SAUCE

CIOPPINO

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.

Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.

Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith

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