This modern version of Italian-inspired bouilliabase was created in San Francisco. It is a scrumptious blend of clams, mussels, crab, halibut and tender shrimp in a savory tomato broth. Cioppino makes a hearty & rustic meal with plenty of crusty bread for dipping! Smart Recipes, American Recipes, Fish,Vegetables,Other,Seafood Recipes, Recipes Fish,Vegetables,Other,Seafood American Cioppino Cioppino Recipe | RecipeSavants.com PT1H15M Serves 8 Ingredients: 1 Pound Little Neck Clams 1 Pound Mussels 1 Large Hard-Shell Dungeness Crab 3 Pounds Halibut 2 Pounds Large Shrimp 0.5 Cup Extra-Virgin Olive Oil 1 Large Onion 3 Cloves Garlic 1 Large Green Bell Pepper 28 Ounces Italian Style Diced Tomatoes 2 Cups Reserved Shellfish Stock 2 Cups Red Wine 2 Cups Tomato Juice 2 Cups Fish Stock 1 Bay Leaf 1 Small Bunch Fresh Basil 1 Large Bunch Fresh Parsley 2 Teaspoons Salt 1 Teaspoon Freshly Ground Black Pepper In an 8-quart stockpot over medium-high heat, insert a metal steam basket and bring 2 cups water to boil. Add clams & mussels, cover, and steam until the shells just open, about 5 minutes. Discard any that do not open. Use a colander to strain shellfish and reserve the cooking stock. Set aside. Remove legs from the cooked crab, and crack the legs and body and pick any meat and set aside. Meanwhile, wrap the bay leaf, basil, and 1/2 of the parsley in a sheet of cheesecloth and tie up with twine to make an herb bouquet, and set aside. In the same stockpot over medium-high heat, heat oil and saute onions until soft, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir in tomatoes, reserved shellfish stock, wine, tomato juice & fish stock. Add it to the mixture with salt & pepper and the prepared herb bouquet. Bring the mixture to a simmer and cook uncovered for 20 minutes. Remove & discard herb bouquet. Add the fish to the soup, and cook covered for 3-5 minutes. And, stir in the shell fish, crabmeat and shrimp, and simmer for another 3 minutes. Serve the soup in large bowls with a healthy sprinkle of fresh parsley and a thick slice of garlic bread.
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