Cioppino

Recipe - Dearborn Market

Cioppino

Prep Time20 Minutes

Servings4

Cook Time35 Minutes

Calories420

Ingredients

3 tbs extra virgin olive oil

1 tbs unsalted butter

1 small onion, chopped

8 garlic cloves, minced

1/2 tsp crushed red pepper flakes

2 cans (14.5 ounces each) diced tomatoes, undrained

1 cup clam juice

1 1/2 cups white wine or dry vermouth

1 bay leaf

1 tbs finely chopped fresh oregano leaves

1 tbs fresh thyme leaves

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp hot sauce

12 littleneck clams, shells scrubbed

12 mussels, shells scrubbed and beards removed

3/4 lb raw 16-20 count peeled and deveined shrimp, thawed if necessary

1/2 lb fresh halibut fillet

Directions

1. In large saucepot or Dutch oven, heat oil and butter over medium heat 30 seconds or until butter is melted. Add onion; cook 5 to 6 minutes or until onion is translucent, stirring occasionally. Stir in garlic and crushed red pepper; cook 2 minutes. Add tomatoes with their juice, clam juice, wine and bay leaf; heat to simmering. Reduce heat to medium-low; cover and simmer 15 minutes to allow flavors to blend. Stir in oregano, thyme, salt, pepper and hot sauce.

2. Add clams and mussels; cover saucepot and cook 5 minutes or until clams and mussels begin to open. Add shrimp and halibut making sure they are submerged in the cooking liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145° and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels.

3. Ladle Cioppino into shallow bowls.

Nutritional Information