Make-Ahead Cioppino
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Stockpot
- Dutch oven
- Stove
- Oven
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Kitchen towel
- Serving bowl
- Ladle
- Grater
- Bread knife
- Aluminum foil
- Airtight container
- Refrigerator
- Plate
- Tongs
- Kitchen shears
- Paring knife
- Mixing bowl
- Saucepan
Ingredients
- 2 tablespoons olive oil
- 1 onion (peeled and diced)
- 1 thinly sliced fennel bulb (about 1 cup)
- 1 large leek (white and light green parts halved lengthwise and sliced into half-moons, rinsed)
- 1 red bell pepper (seeded and diced)
- 4 cloves garlic (peeled and minced)
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes (or more to taste)
- 2 teaspoons fresh thyme leaves
- kosher salt
- ground black pepper
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups clam juice
- 2 (28 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon red wine vinegar
- 1–2 teaspoons red Tabasco sauce (to taste)
- 2 pounds local thick-fleshed skinless fresh raw fish (such as a mixture of mahi mahi, salmon, halibut, and cod), cut into 2‑inch chunks
- 1 pound fresh raw shrimp (peeled and deveined)
- 1 pound bay scallops, or squid cut into 1‑inch rings
- 1 pound fresh raw clams and/or mussels (in shell) optional
- 6–8 steamed, cracked king crab legs (1 per person) optional
- chopped parsley (to taste)
- grated Parmesan cheese (as needed for serving) optional
- crusty bread (as needed)
