1 can of San Marzano chunky style tomato sauce, 28 oz
1 container chicken stock (14oz or 1 3/4 c)
4 sprigs of thyme, stripped
1 ts oregano (fresh or dried)
1 ts basil (fresh or dried)
1 1/2 c of parsley, chopped
3 c shimp stock (find recipe)
4-5 lb of seafood (shrimp peeled and deveined), crab, mussels, clams, scallops, cod or halibut
Sourdough bread
Lemons
Instructions
In a large pot, over medium heat, combine EVOO, red pepper flakes, anchovis, garlic and bay leaves. Let anchovies fully melt into oil. Add celery and onions to pot. Saute for few minutes. Add wine and let reduce for a few minutes. Add tomatoes, chicken stock, and herbs.
Bring sauce to a boil, and then reduce heat. Season fish with salt and pepper. Add heavier shellfish first, then the rest of seafood. Cover and cook for 10 minutes.
Serve with fresh sourdough bread, crab crackers and lemon.
Originally Submitted
2/17/2013
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