Basic information

Seattle-style cioppino


Sweet pepper sauce

8 oz
 Bottle Clam Juice
28 oz
 Can Whole Tomatoes in
2 Tbs
 Olive Oil
2 Tbs
 Fresh Basil Leaves, minced
 Cloves Garlic, minced
1 tsp
 Dried Oregano
1 medium
 Red Bell Pepper, stemmed,
1 medium
 Green Bell Pepper, stemmed,
1 medium
 Onion, chopped
1 c
 Italian Merlot Wine
 Seeded and chopped
 Seeded and chopped
 Juice, coarsley chopped


3 Tbs
 Fresh Lemon Juice
2 lb
 Cooked Dungeness or other
2 Tbs
 Olive Oil
1/2 lb
 Unshelled Shrimp
1/2 lb
 Calamari Mantles, cut into
 Onion, cut into chunks
1 1/2 lb
 Red Snapper, cut in chunks
1 lb
 Live Mussels, scrubbed and
1 large
 Clove Garlic, minced
1 large
 Plum Tomato, sliced
 Yellow Bell Pepper, stemmed,
 Seeded and cut into chunks
 Beards removed
 Crab, cleaned and cracked
 With body section cut into


Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about
10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring
occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven
or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes.
Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.

Cyberealm BBS Watertown NY 315-786-1120