If you have known me for long, then you know that every January I post my favorite Cioppino recipe!
A very delicious (and messy!) dish. More of a stew than a soup.
Recipe By: Patty James
Serving Size: 6
1/4 cup olive oil
2 large onions — chopped
4 cloves garlic — chopped
3 large carrots — chopped
2 ribs celery — plus leaves, sliced
1 cup parsley — stems removed and chopped
2 cups chopped tomatoes
2 cups tomato sauce
1 cup water
1 cup white wine
2 teaspoons thyme
1 tablespoon basil
1 bay leaf
Sea salt and freshly ground pepper to taste
Pinch of cayenne pepper
3 pounds clams — in shell, scrubbed well
1 pound halibut fillets — or other white fish, cut into
1 whole crab – cleaned, cooked and cracked
In a large, heavy stockpot, heat oil and sauté onions, garlic, carrots,
celery and celery leaves until onion is transparent and vegetables are limp.
Add chopped tomatoes and tomato sauce, half the parsley, wine, water, and
seasonings. Bring to a boil, lower heat, and simmer for 30 minutes partially
covered. Add seafood to broth; clams first and simmer for 10 minutes. Next
add white fish and crab and simmer for 15 minutes. Remove from heat and
ladle into soup bowls. Garnish with remaining parsley and lemon wedges.
Serve with crusty garlic bread. You may change the seafood anyway you like. You can use shrimp, scallops and crab. Try mussels, etc. If soup gets a bit thick, add a little water.