CIOPPINO / SEAFOOD STEW
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 clove garlic (, hopped)
- 1 lb little neck clams
- 1/4 cup dry white wine
- 8 oz mussles (, scrubbed)
- 2 dashes Worcestershire sauce
- Pinch of saffron threads
- 8 oz medium shrimp unpeeled and deveined ((You can use the peeled and deveined ones as well if you find them more convenient to do so))
- 8 oz cleaned squid tubs (, cut into rings)
- 8 oz firm-flesh white fish fillets (, cut into 2-inch cubes)
- 4 oz bay scallops
- 1 lb lump crab meat (, preferably Dungeness)
- CIOPPINO SAUCE:
- 1/2 cup olive oil
- 2 medium onions (, halved and thinly sliced)
- 6 cloves garlic (, chopped)
- 3 bay leaves
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup chopped fresh basil leaves
- 1 (28 oz) can peeled tomatoes with juice, crush by hand
- 1 (26 oz) can tomato puree
- 1 Tbsp clam base without MSG ((optional))
- 1 Tbsp brown sugar
- 1 Tbsp celery salt
- Dash of Worchestershire sauce
- Dash of ground cinnamon
- Kosher salt and freshly ground black pepper
- Red pepper flakes
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute: do not brown
- 2
Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon, Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 1 1/4 hours to 2 hours. Remove the bay leaves before serving
- 3
Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. Discard any clams or mussels that do not open. I did not use any mussels in mine, so you won't see them in the photo :)
- 4
Stir in the cioppino sauce, Worcestershire, and saffron, and bring to a simmer. Add the shrimp and simmer for about 5 minutes. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes. Gently stir in the crabmeat during the last minute or so of cooking time