Seattle-Style Cioppino

Recipe Ingredients

		Sweet Pepper Sauce
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Red bell pepper - stemmed (medium)
		Seeded and chopped
1		Green bell pepper - stemmed (medium)
		Seeded and chopped
1		Onion - chopped (medium)
2		Garlic - minced
2 tablespoons	30ml	Fresh basil leaves - minced
1 teaspoon	5ml	Dried oregano
1		Whole tomatoes in
		Juice - coarsely chopped
1		Clam juice
1 cup	237ml	Italian merlot wine
		Cioppino
2 tablespoons	30ml	Olive oil
1		Yellow bell pepper - stemmed
		Seeded and cut into chunks
1/2		Onion - cut into chunks
1		Garlic - minced
1		Plum tomato - sliced (large)
3 tablespoons	45ml	Fresh lemon juice
1 lb	454g / 16oz	Live mussels - scrubbed and
		Beards removed
1 1/2 lbs	681g / 24oz	Red snapper - cut in chunks
1/2 lb	227g / 8oz	Unshelled shrimp
2 lbs	908g / 32oz	Cooked Dungeness or other
		Crab - cleaned and cracked
		With body section cut into
1/2 lb	227g / 8oz	Calamari mantles - cut into
		Rings

Recipe Instructions

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls.

Source:
Il Bistro Restaurant, Seattle WA

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