Ingredients
- 1/2 cup olive oil
- 1 cup onion
- 2 TBSP garlic fresh
- 2 TBSP celery leaves
- 1/2 cup red bell pepper
- 3 TBSP fresh parsley
- 2 TBSP dried portabella mushrooms
- 4 TBSP water boiling
- 2 cans petite diced tomatoes 14.5 oz each
- 1 1/2 cups tomato juice
- 2 bay leaves
- 2 whole cloves
- 1 cup red wine (use your favorite Sonoma County wine)
- 4 cans chopped clams 6.5 oz each
- 1 lb halibut cut into 1 1/2 inch cubes
- 1 lb prawns medium size, shelled and deveined
- 2 cups fresh crab meat
- 1 lb fresh clams or mussels
Servings: people
Instructions
- Finely chop onion, garlic, celery and red pepper, then saute in olive oil for 5 minutes, stirring occasionally.
- Cover mushrooms with boiling water and let sit 5 minutes. Mince mushrooms and parsley and add to pot.
- Add tomatoes, tomato juice, bay leaf, whole clove and red wine. Drain canned clams and add the liquid to the pot. Reserve clam meat. Add salt and pepper to taste. Simmer sauce for 1 hour.
- Into simmering sauce layer your seafood in the following order: halibut, prawns, scallops, reserved clams, crab meat, clams/mussels. Put the lid on the pot and simmer about 10 minutes, or until clams/mussels have opened all the way. At this point all of the seafood should be cooked through and your Cioppino is ready to serve. Note: Do not stir the pot after you have layered in the seafood.
Recipe Notes
Serve with Sourdough French Bread & butter.
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