Cioppino
3 cups chopped yellow onion
1 cup chopped celery
3 Tbs. minced garlic
2 small bay leaves
2 fresh thyme sprigs
2 tsp. ground fennel seeds
1 to 2 tsp. red pepper flakes
5 cups fish stock
3 cups chopped canned plum
tomatoes, with their juices
1 1/2 cups dry red wine
1/2 cup thick tomato puree
Salt and freshly ground black pepper, to taste
18 clams, well scrubbed
1 crab or lobster, cooked, cracked and sectioned
into 2 to 3-inch pieces
18 mussels, well scrubbed and debearded
18 shrimp, peeled and deveined
18 sea scallops, tough muscles removed
1/4 cup chopped fresh flat-leaf parsley or basil
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