Cioppino
Ingredients
- ¾ cup butter
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 1 bunch fresh parsley, minced
- 2 (14.5 ounce) cans whole plum tomatoes, chopped with their juices
- 2 (8 ounce) bottles clam juice
- 2 bay leaves
- 1 tablespoon chopped fresh basil
- ½ teaspoon fresh thyme leaves
- ½ teaspoon fresh oregano leaves
- 1½ cups dry white wine
- 12 littleneck clams
- 12 mussels
- 1½ pounds South Carolina shrimp, peeled and deveined
- 1½ pounds bay scallops
- 1 pound firm white fish, such as triggerfish, gag grouper, or wreckfish, cut into bite sized pieces
- ½ cup lump blue crabmeat
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large Dutch oven over medium low heat.
- Add the onions, garlic, and parsley. Cook until softened.
- Stir in the tomatoes, clam juice, bay leaves, basil, thyme, oregano, and wine.
- Bring to a simmer, then cover and cook for 45 to 60 minutes.
- Meanwhile, scrub the clams and mussels well. Discard any that are open and do not close when tapped.
- Add the clams, mussels, shrimp, scallops, fish, and crabmeat to the broth.
- Cover and simmer for 5 to 7 minutes, until the shellfish open and the shrimp are opaque.
- Discard any unopened shellfish.
- Remove the bay leaves.
- Ladle into bowls and serve immediately.
Notes
- Serves 8 to 10.
- For extra flavor, simmer the shrimp shells in water for 7 to 10 minutes, strain, and add the broth to the soup.
- Do not overcook the seafood, as it will continue cooking after it is removed from the heat.
