I like to serve cioppino the night before. REC: Spicy Shellfish and Sausage Stew (Cioppino)
* Exported from MasterCook *
Spicy Shellfish and Sausage Stew (Cioppino)
Recipe By :Mary Sue Milliken and Susan Feniger
Serving Size : 6 Preparation Time :0:00
Categories : Dinner Seafood
Amount Measure Ingredient -- Preparation Method
6 tablespoons extra-virgin olive oil
1 1/2 small red onion -- thinly sliced
6 large ripe tomatoes -- peeled, seeded and chopped
2 1/4 cups dry white wine
4 1/2 cups bottled clam juice
3 pounds small clams -- scrubbed
4 1/2 cups fennel bulb -- matchstick sized strips
3 cups red bell pepper -- matchstick sized strips
1 1/2 cups zucchini -- matchstick sized strips
3 pounds mussels -- scrubbed, debearded
3 pounds chorizo -- matchstick sized strips
1 1/2 cups kalamata olives -- pitted and halved
6 tablespoons fresh italian parsley -- chopped
Heat oil in heavy large pot over medium heat. Add onion; saute 2 minutes. Add tomatoes; saute 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes.
Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes.
Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives.
Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.
Source:
"Bon Appetit September 2003"
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