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Cioppino
Ingredients
-
2 onions, diced
-
6 garlic cloves, chopped
-
1 green bell pepper, chopped
-
1/4 cup olive oil
-
2 cups dry red wine
-
2 cups
clam
juice
-
1 (28-ounce) can diced
tomatoes
-
1 (8-ounce) can tomato sauce
-
1 bay leaf
-
1 tablespoon sugar
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1 tablespoon dried oregano
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1 tablespoon dried basil
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1 tablespoon ground black
pepper
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1 tablespoon dried crushed
red pepper
-
1 teaspoon salt
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1/4 teaspoon dried thyme
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1 tablespoon lemon juice
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6 pounds lobster, steamed
-
1 pound little neck
clams,
scrubbed
-
1 pound unpeeled,
large fresh shrimp
-
3 pounds Halibut fillets,
cut into 1 1/2-inch pieces
-
2 loaves sourdough bread
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Garnish: chopped fresh
parsley
Directions
Sauté first 3 ingredients in hot oil in a large stock pot until tender;
stir in next 13 ingredients (wine through lemon juice). Bring to a boil;
cover, reduce heat, and simmer 1 hour. Let cool; cover and chill at least
12 hours. Pry off apron or tail flap from crabs. Lift off top shell,
saving cream-colored “crab butter” from inside the top shell, and discard
shell. Pull out and discard feathery gills adhering to the body meat.
Discard stomach mass, and break
crab into left
and right sections. Twist legs and claws from body. Cut each body section
crosswise into 2 pieces. Crack legs with a wooden mallet. Set body pieces,
cracked claws, and “crab butter” aside. Discard any raw
clams
that are open. Warm chilled tomato mixture in a large saucepan over medium
heat, stirring occasionally, until thoroughly heated. Place crab,
clams,
shrimp,
and fish in a large stock pot. Pour the warm tomato broth over seafood;
bring to a boil. Reduce heat, simmer 10 to 12 minutes. Discard any
clams
that did not open during cooking. Serve with sourdough bread; garnish, if
desired.
Source:Cioppino
Lobster
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