Cioppino

Circle B Kitchen

2 medium onions, diced

4 cloves garlic, minced

2 small stalks celery, diced

½ yellow bell pepper, diced

1 tsp dried oregano

2 bay leaves

½ tsp crushed red pepper

2 lg cans tomatoes, pureed

1 ½ cups fish stock or clam juice

2 cups white wine

2 tsp salt

1 tsp pepper

¼ cup chopped parsley

1 tablespoons chopped fresh oregano

½ tsp fennel pollen (optional)

Any combination of seafood you like (peeled and deveined shrimp, crab or crab legs, littleneck clams or clam meat, bay scallops, halibut, mussels)

2 tablespoons olive oil

2 cloves of garlic, minced

Fresh bread for serving

In a large, heavy stock pot or dutch oven, sauté the onions and garlic for about 5 minutes. Add the celery and yellow pepper and continue cooking for another 5 minutes. Add the oregano and crushed red pepper, and fennel pollen, if using, and sauté until fragrant. Add the pureed tomatoes, fish stock and wine. Add in the fresh parsley (reserve some for serving) and oregano. Season with salt and pepper and let simmer for at least 30 minutes.

If using crab meat and/or clam meat, add them right into the simmering broth. If using crab, clams or mussels in the shell, cook as follows.

Break or cut the crab legs, if using, into 4-inch pieces and set aside.

Heat a large skillet and add the olive oil. Add the minced garlic and sauté briefly. Add the clams and mussels, a little water, cover the pan, and let them steam until they open, about 6-8 minutes. Discard any that do not open. Remove from the pan and place in the broth. Keep the broth from cooking in the skillet.

Add a ladle or two of the sauce to the skillet and add the halibut to the pan, cover and simmer for about 5 minutes. Add the shrimp and scallops to the pan, cover, and let these steam another 5 minutes. Turn the heat off, add the crab legs, cover the pan and let sit until ready to serve.

Place the seafood in a large soup tureen or serving bowl and pour the sauce over the top. Drizzle with olive oil and sprinkle with the reserved chopped parsley. Serve with fresh bread for dipping in the sauce and grated parmesan cheese, if desired.