Cioppino - Fish Stew
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 each bay leaf
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 tablespoons fresh parsley minced
- 1 1/2 cups dry white wine
- 4 each garlic cloves minced
- 1 each onion medium, minced fine
- 1 each green bell pepper chopped
- 1 teaspoon dried oregano crumbled
- 1 each canned crushed tomatoes 28 or 32 ounce can, including juice
- 2 pounds hard shell crab legs
- 12 each hard shell clams scrubbed well, small
- 1/2 pound shrimp small or medium, shelled, no tails
- 1/2 pound sea scallops small to medium
- 1 pound white fish cut into 1 inch pieces
- Carbohydrate 6.10612517283623 g
- Cholesterol 115.288060708333 mg
- Fat 7.75674913009163 g
- Fiber 1.04301250909172 g
- Protein 29.2636540123448 g
- Saturated Fat 1.18581834958028 g
- Serving Size 1 1 Serving (369g)
- Sodium 162.874923161215 mg
- Sugar 5.06311266374451 g
- Trans Fat 1.03449487088206 g
- Calories 227 calories
1. In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring until pale golden. 2. Add onion and cook, stirring until softened. 3. Add Pepper Flakes and Bell Pepper and cook, stirring until softened. 4. Add Vinegar and boil until evaporated. 5. Add White Whine, Oregano, and Bay Leaf and simmer 5 minutes. 6. Stir in Tomato Puree and Tomato Paste and bring to a boil. 7. Add Crab Legs and Clams and simmer, covered, 15 to 20 minutes, checking often and transferring Clams as hey open with tongs to a bowl (discard unopened ones). 8. Transfer Crab Legs with tongs to a cutting board and remove shells, adding any crab liquid to soup. Halve or quarter Crab Legs, depending on size, and reserve, with any additional liquid, in a bowl. 9. Add Shrimp, Scallops, and White Fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. 10 Stir in gently Crab Leg Meat, their liquid, and Clams and sprinkle with Fresh Parsley.
