Cioppino
2 tablespoons oil or cooking fat of choice
1 large yellow onion, peeled and finely diced
4 cloves garlic, peeled and minced
2 teaspoons dried oregano
1 teaspoon dried rosemary
ВЅ teaspoon crushed red pepper flakes
One 24- or 25-ounce jar of your favorite tomato sauce (or one 28-ounce can crushed tomatoes)
1 cup clam juice
1 cup dry white wine (or substitute chicken or fish stock)
2 pounds assorted seafood of your choice (shrimp, bay scallops, calamari, halibut, clams or mussles, etc.)
- Heat the oil over medium heat in a large Dutch oven or soup pot that is already hot, and sautГ© the onions until just translucent, about 4 minutes.
- Add the garlic, oregano, rosemary and red pepper flakes and sautГ© for 30 seconds, or until just fragrant.
- Mix in the tomato sauce, the clam juice and wine, and increase the heat to medium-high. Bring the sauce to a boil. Reduce the heat to medium and cook for 10 to 15В minutes to allow all the flavors to meld.
- Add all the seafood and simmer until cooked through, about 5 to 7 minutes.
VARIATION: Should you prefer your cioppino more stew-like, you can also include seafood like clams and mussels in their shells, and increase the amount of seafood in this dish.
