This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow
INGREDIENTS (for 8 servings):
- 1/4 cup olive oil
- 1 onion, chopped
- 4 stalks celery, chopped, with leaves
- 4 carrots, sliced
- 4 potatoes, peeled and cubed
- 1 tablespoon minced garlic
- 1/4 cup chopped parsley
- 2 tablespoons chopped fresh cilantro
- 1 (28 ounce) can crushed tomatoes
- 2 cups tomato juice
- 2 (8 ounce) jars clam juice
- 1/2 cup white wine
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 tablespoon dried thyme
- 3/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 1 pound halibut steaks, cubed
- 1 pound medium shrimp - peeled and deveined
- 1 pound mussels, cleaned and debearded
- 2 pounds clams in shell, scrubbed
- 1 pound cooked crabmeat
- 1 pound bay or sea scallops, rinsed and drained
PREPARATION:
Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.