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Seafood Cioppino

  1. ‣1/4 cup olive oil

  2. ‣1 cup chopped onions and leeks

  3. ‣1 cup chopped celery

  4. ‣3 cloves garlic

  5. ‣1 cup chopped carrots

  6. ‣1 medium green pepper chopped

  7. ‣1 medium red pepper

  8. ‣1/2 cup diced fennel

  9. ‣3 bay leaves

  10. ‣1/2 teaspoon each fresh basil, thyme,
    tarragon and paprika

  11. ‣2 pinches saffron

  12. ‣1/2 cup vermouth or white wine

  13. ‣dash of cayenne pepper

  14. ‣1/2 teaspoon kosher salt

  15. ‣1/4 teaspoon pepper to taste

  16. ‣1/3 cup tomato paste

  17. ‣2 cups canned stewed tomatoes

  18. ‣8 cups fish stock or clam juice

  19. ‣2 pounds white fish (cod, halibut, grouper)
    cut into inch pieces

  20. ‣1 pound scallops

  21. ‣1 pound shrimp (peeled and deveined)

  22. ‣1 pound lump crab meat

  23. ‣1 medium lobster tail

  24. ‣2 dozen clams, scrubbed

  25. ‣2 dozen mussels, de-bearded and scrubbed

Preparation

  1. ‣Perfect for a fall or winter evening. Serve with a warm, crusty french bread and a chilled, crisp chardonnay.

In a large stock pot, heat oil over medium heat. Add onions and remaining chopped vegetable and seasonings and cook until soft and toasted, but not burnt. Add vermouth or wine; simmer 2 minutes. Add tomato paste, stewed tomatoes and fish stock and bring to boil. Lower heat and simmer for about 20 minutes. Add salt and pepper. Gradually add white fish, scallops, shrimp and lobster. Cook for 3 minutes. Add clams and mussels and cook for 3 more minutes. Serve immediately. (Do not exceed 15 minutes in cooking after adding seafood or it will become tough. Serves 10.