Cioppino

Cioppino Base

  • 1/4 cup olive oil
  • 1 yellow onion, cut in matchstick-size strips
  • 1 red bell pepper, cut in matchstick-size strips
  • 1 green bell pepper, cut in matchstick-size strips
  • 3 tablespoons minced garlic
  • 1 (28 ounce) can whole tomatoes in juice, crushed
  • 1 1/2 cups (12 ounces) clam juice
  • 3 tablespoons fresh lime juice
  • Pinch red chili flakes
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons dried thyme leaves

Cioppino

  • 2 tablespoons olive oil
  • 8 clams
  • 8 mussels
  • 8 prawns
  • 4 ounces Slipper Tail lobster
  • 4 ounces salmon, cut in 1-inch cubes
  • 4 ounces seabass, cut in 1-inch cubes
  • 4 ounces snapper, cut in 1-inch cubes
  • 1/2 cup white wine

Cioppino Base

Grilled crostini; for garnish

To prepare Cioppino Base, heat olive oil to very hot in large heavy kettle. Add onion, bell pepper, and garlic; sauté lightly. Cover and sweat until wilted. Add tomatoes and clam juice; heat to boiling and simmer for 30 minutes. Stir in lime juice, chili flakes, oregano, and thyme. Remove from heat. Set aside. May be cooled and stored, covered, in the refrigerator for up to 5 days.

For Cioppino, sauté clams and mussels in hot olive oil for 2 minutes in large heavy kettle. Add prawns, lobster, and fish. Cook until almost done. Add wine and reduce it by one-half. Stir in Cioppino Base; reheat to boiling. Ladle into large bowls and garnish with grilled crostini.

Serves 4