Ingredients
Serves 4
1/2 Onion, chopped
2 Each Garlic Cloves, chopped or crushed
2 Tbsp Olive Oil
1/2 Lb Scallops
1/2 Lb Prawns
1 Lb Any White Fish (e.g. Halibut, Snapper, White Sea Bass)
1 Lb Black Mussels
1 Lb Manila Clams
1/4 Lb Crab Meat
1/4 Lb Bay Shrimp
Sauce:
4 Tbsp Extra Virgin Olive Oil
1 Each Onion, large (or 4 Shallots)
1/2 Cup Celery, chopped
4 Each Garlic Cloves, chopped or crushed
2 Each Fresh Tomatoes, large and chopped
2 Tbsp Tomato Paste
1 Tspn Ground Paprika
1/8 Tspn Pepper, add more to taste
1/2 Tspn Salt, add more to taste
2 Each Bay Leaves
1/4 Tspn Red Pepper Flakes
2 Cups Clam Juice (Or Fish Stock**)
1/4 Cup White Wine
Pinch of Fresh Rosemary
Pinch of Fresh Basil
**Fish Stock:
4 Tbsp Extra Virgin Olive Oil
1 Cup Onions, chopped
1 Cup Celery, chopped
2-3 Each Garlic Cloves, chopped or crushed
3 Each Tomatoes, rough chopped
2 Each Bay Leaves
1 Cup White Wine
8 Cups Water
Any Fish and Shellfish Trimmings
Pinch of Fresh (or dry) Thyme, Basil, Rosemary Salt and Pepper, to taste
Cooking Instructions
Sauté onion, garlic and celery in olive oil until onion starts turning brown. Add tomato paste and paprika and continue to sauté for 2 minutes. Add fresh tomatoes and sauté for 1 min. Add clam juice (or fish stock), wine, and the remainder of the spices. Bring to boil, reduce heat to low and cook covered for 30 minutes.
While the sauce is cooking, add 2 Tbsp olive oil to a sauté pan and add ½ onion (chopped) and 2 cloves chopped/crushed garlic. Sauté for 2 min. Add the fish and shellfish and sauté for 2 minutes. Add the cioppino sauce (once it has cooked for 30 minutes) to the seafood. Cook on low for 10 minutes.
Fish Stock:
In a large stock pot, sauté onions, celery and garlic in the oil until brown. Add fish/shellfish trimmings, tomatoes and spices and sauté on med heat for 5 minutes. Add wine and water and salt/pepper to taste. Bring to boil then simmer on low heat covered for one hour. Strain through strainer or colander. Fish stock is ready to use for stews or soups. Can be frozen for future use.
