Ingredients
3 tablespoons olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 garlic cloves, thinly sliced
1⁄2 cup dry white wine
4 cups canned chopped tomatoes, undrained
1⁄2 cup roasted red peppers, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 cup bottled clam juice
1 pound firm white fish (such as cod, halibut, striped bass, or red snapper), cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined
1⁄2 pound sea scallops or
1⁄2 pound crabmeat
24 small clams in the shell, scrubbed
1 to 2 tablespoons freshly squeezed lemon juice
1⁄4 cup fresh Italian parsley leaves (optional)
Crusty Italian bread
Directions
In a Dutch oven or soup pot, heat oil over medium heat. Add onion, celery, and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown. Add the wine; let simmer about 5 minutes or until most of the wine has evaporated.
Add the undrained tomatoes and the roasted red peppers. Add the thyme, oregano, and red pepper flakes. Season to taste with salt and pepper. Bring to a simmer. Add the broth; return to a simmer. Cook, partially covered, for 45 minutes, stirring occasionally. Add the clam juice and continue cooking, uncovered, for 5 minutes.
Stir in the fi sh pieces; cook for 5 minutes. Stir in the shrimp and scallops; cook for 5 minutes. Stir in the clams. Cook, stirring constantly, about 3 minutes or until the clams open. Discard any clams that don’t open. Stir in lemon juice to taste. Ladle cioppino into bowls, sprinkle with fresh parsley leaves (if desired), and serve with crusty bread on the side.
Servings: 6
Difficulty: Easy