Foryoueats: Cioppino

Name: Foryoueats: Cioppino
Total time: 120 min
Ingredients: 1 Tbsp extra virgin olive oil; 1 Tbsp unsalted butter; 1 clove garlic (chopped); ¼ cup white wine (4 Tbsp); ½ lb little neck clams; ¼ lb mussels; 8 cups Cioppino Sauce (2 QT; recipe follows); ¼ tsp Worcestershire sauce; 1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead); ¼ lb shrimp (shell-on if possible for more flavor); ¼ lb squid tubes (cut into rings); ½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes); 2 oz bay scallops; 2 Tbsp extra virgin olive oil; ½–1 onion (halved and thinly sliced); 1 fennel bulb (halved, core removed, and thinly sliced); 4 cloves garlic (chopped); 2 bay leaves; 4 Tbsp parsley (chopped); 2 Tbsp basil (chopped); 2 sprigs fresh thyme; 1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand); 1 can tomato sauce (15 oz, 425 g); 2 cups clam juice (2 bottles; 8 oz, 237 ml each); ⅛ tsp Worcestershire sauce; ½ Tbsp brown sugar; freshly ground black pepper (to taste); crushed red pepper (red pepper flakes) (to taste); Diamond Crystal kosher salt (to taste)

foryoueats.com

This Cioppino recipe combines fresh seafood with a flavorful tomato-based sauce for a delicious and hearty dish. With clams, mussels, crab, shrimp, squid, and white fish, this stew is complete with a...

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Ingredients

1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 clove garlic (chopped)
¼ cup white wine (4 Tbsp)
½ lb little neck clams
¼ lb mussels
8 cups Cioppino Sauce (2 QT; recipe follows)
¼ tsp Worcestershire sauce
1½ lb dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)
¼ lb shrimp (shell-on if possible for more flavor)
¼ lb squid tubes (cut into rings)
½ lb firm-fleshed white fish fillets (I used Pacific cod cut in 2-inch (5-cm) cubes)
2 oz bay scallops
2 Tbsp extra virgin olive oil
½–1 onion (halved and thinly sliced)
1 fennel bulb (halved, core removed, and thinly sliced)
4 cloves garlic (chopped)
2 bay leaves
4 Tbsp parsley (chopped)
2 Tbsp basil (chopped)
2 sprigs fresh thyme
1 can tomatoes (14.5 oz, 411 g; peeled, crushed by hand)
1 can tomato sauce (15 oz, 425 g)
2 cups clam juice (2 bottles; 8 oz, 237 ml each)
⅛ tsp Worcestershire sauce
½ Tbsp brown sugar
freshly ground black pepper (to taste)
crushed red pepper (red pepper flakes) (to taste)
Diamond Crystal kosher salt (to taste)