southern california cioppino

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 onion, chopped
• 4 stalks celery, chopped, with leaves
• 4 carrots, sliced
• 4 potatoes, peeled and cubed
• 1 tablespoon minced garlic
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh cilantro
• 1 (28 ounce) can crushed tomatoes
• 2 cups tomato juice
• 2 (8 ounce) jars clam juice
• 1/2 cup white
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried thyme
• 3/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• 1 pound halibut steaks, cubed
• 1 pound medium shrimp - peeled and deveined
• 1 pound mussels, cleaned and debearded
• 2 pounds clams in shell, scrubbed
• 1 pound cooked crabmeat
• 1 pound bay or sea scallops, rinsed and drained

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• heat the oil in a large stockpot over medium heat. stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. add parsley, cilantro, tomatoes, tomato juice, clam juice, white , basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. reduce heat and simmer for 2 hours.
• approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. remove any unopened mussels or clams before serving.