Cioppino (Fish Stew)

Ingredients

• 1 doz fresh clams
• 3 Tbsp olive oil
• 1 large onion, cut in thin wedges
• 1 stalk celery, sliced
• ½ cup diced green pepper
• ¼ cup chopped fresh parsley
• 1 clove large garlic clove, minced
• 1 can 35 oz Italian plum tomatoes, undrained
• 1 bottle 8 oz clam juice
• ½ cup dry white wine
• 1 small bay leaf
• ½ tsp dried basil
• 1 tsp sugar
• ¼ tsp black pepper
• ⅛ tsp crushed red pepper
• 1 tsp salt
• a pinch dried oregano
• 1 lb fresh or frozen cod, haddock or similar lean white fish fillets, cut in 2-inch cubes
• 1½ lb frozen or fresh crab legs, cooked and cut in 4-5-inch pieces
• 1 lb lobster, cooked and cut in pieces
• 1½ lb fresh or frozen medium shrimp, peeled and deveined

Method

1. Wash the clams several times. Scrub well and remove sand and dirt.
2. In a large Dutch oven, combine the oil, onion, celery, green pepper, parsley and garlic. Cook over medium heat, stirring, 5 minutes or till the onion is tender. Stir in the tomatoes, breaking them into pieces. Add the clam juice, wine, bay leaf, sugar, oregano, basil, black pepper and crushed red pepper; bring to boiling. Reduce the heat and simmer, covered, 30 minutes. Add salt.
3. Remove and discard the bay leaf. Add the clams and fish cubes; simmer 4 minutes. Add the crab legs, lobster and shrimp; continue simmering, covered, for 5-6 minutes. Discard any clams that don't open.

Notes

From McCall's Magazine, October 1986. Makes 8 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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