Dinah shore's cioppino Recipe - RecipeShip.com

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Dinah shore's cioppino

Artist:

_

Categories:

Exotic, Seafood, Soups & Stews

Yield:

10

Rating:

0

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Ingredients:

2	tbsp	Olive oil
2	tbsp	Butter
3	cup	Onion, chop
1		Leek, trim, chop fine
40		Garlic, chop fine
2		Green peppers, seed, strip
4	cup	Imported tomatoes, peel
		-chop
1	cup	Fresh or canned tomato sauce
		Salt and fresh ground pepper
1		Bay leaf
1	tsp	Dried oregano
1	tsp	Dried thyme
1	tbsp	Dried basil
		Red pepper flakes
2	cup	Fish stock
1	cup	Fresh or bottled clam juice
1	cup	Dry white wine
1	lbs	Firm-fleshed fish, (red
		Bite-size
1/2	lbs	Fresh bay scallops
1	lbs	Raw shrimp, shell, devein
12	small	Clams in the shell, wash
		-well
1/4	cup	Oysters, shuck, w/liquor
1/2	lbs	Lobster tail, cook in shell
1		Crab, cook in shell, crack

Procedures:

1	Heat the oil and butter in a kettle and add the onion, leek, and garlic.
2	Cook, stirring often, until the vegetables are lightly browned.
3	Add the green peppers and continue cooking, stirring, until peppers wilt.
4	Add the tomatoes and tomato sauce.
5	Add salt and pepper to taste, bay leaf, oregano, thyme, basil, and about ?ts red pepper flakes.
6	Add the fish stock and cook slowly about 2 hours, stirring often to prevent burning.
7	More fish stock may be added if desired.
8	Add the clam juice and wine and continue cooking about 10 minutes.
9	The soup may be made in advance to this point.
10	Twenty minutes or so before serving, return the soup to the boil and add the striped bass or other fish.
11	Cook about 5 minutes and add the scallops and shrimp.
12	Simmer about 8 minutes and add the clams, oysters, lobster tail, and crab.
13	Cook, stirring gently, about 5 minutes or until the clams open.
14	Serve in very hot soup bowls with red pepper flakes on the side.