Photo: Sam's Anchor Cafe Cioppino Recipe
Ingredients
- 1/4 cup olive oil
- 6 prawns
- 8 clams
- 8 mussels
- 6 ounces fresh fish (salmon or halibut)
- 1/2 cup diced red bell pepper
- 1/2 onion, diced
- 1/2 tomato, diced
- 2 tablespoons minced garlic
- 1 tablespoon chili flakes
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped oregano leaves
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon chopped parsley leaves
- 4 cups lobster stock
- 2 cups tomato puree
- Salt
- Freshly ground black pepper
- 8 ounces fresh picked crab
Directions
In a large pot, heat olive oil over medium heat. Add the prawns, clams, mussels, fresh fish, red pepper, onion, tomato, garlic, chili flakes, basil, oregano, rosemary, and parsley and cook for 2 minutes. Add the lobster stock and then stir in the tomato puree. Cook until the clams and mussels open and sauce thickens, about 15 to 20 minutes. Season with salt and freshly ground black pepper. To serve, ladle into 2 bowls and garnish with crab.
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By lolasab
on May 15, 2012
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delicious!!! Easy!
By TDGrvr
on April 30, 2012
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By far, the BEST! I searched and read several recipes before stumbling upon this one. This made sense AND it served fewer people. This does feed at least 4 people. I am glad I read the reviews first, as I too like more tomatoes, so I added 1 can of italian diced tomatoes that was seasoned in basil and garlic and one 28oz can of tomato puree. Actually found seafood broth (I'm in the NW, and boiled a thawed lobster tail in it with a little added water, Shelled, deveined and chopped up the lobster to add to this recipe. All in all, I had red snapper, halibut, mussels, clams, lobster and shrimp. Use VERY little sea salt. My husband LOVED it. Thanks!!
By sdsavage66@gmai...
Sherwood, OR
on January 10, 2011
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This is a very, very good recipe. I have tried other Cioppino recipes, none compare. The only thing I changed was to saute the onions, red bell pepper and garlic until tender. Then I added the tomato, etc. The seafood went in for the last 15 minutes. I did not deviate from the recipe, but did withhold half the seafood for the second night. That way it is not reheated, but cooked fresh in the sauce. The flavors are even better the second night. Enjoy!
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