Servings: 6
Prep Time: 45 min
Inactive Prep Time: 45 min
Source: Gourmet | March 2002
Ingredients
4 lg garlic cloves, minced
2 med onions, finely chopped
1 Turkish bay leaf or ½ California bay leaf
1 tsp dried oregano, crumbled
1 tsp dried hot red pepper flakes
1½ tsp salt
½ tsp black pepper
¼ cup olive oil
1 green bell pepper, cut into ¼”” dice
2 Tbsp tomato paste
1½ cup dry red wine
1 (28- to 32 oz) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1 lb) king crab leg, thawed if frozen
18 sm (2-inch) hard-shelled clams (1½ lb) such as littlenecks, scrubbed
1 lb skinless red snapper or halibut fillets, cut into 1½”” pieces
1 lb lg shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
¾ lb sea scallops, tough muscle removed from side of each if necessary
¼ cup finely chopped fresh flat-leaf parsley
3 Tbsp finely chopped fresh basil
Garnish: shredded fresh basil leaves and sm whole leaves
Accompaniment: focaccia or sourdough bread
Directions
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls.