Nor Cal Cioppino

Courtesy of Guy Fieri

Ingredients

1/4 cup olive oil		2 tablespoons red chili flakes
4 cups yellow onions, diced		1 tablespoon oregano, dry
1 1/2 cups fennel, sliced thin		1 tablespoon basil, dry
1 cup red bell pepper, chopped		2 tablespoon salt
1/2 cup garlic, minced		1 tablespoon black pepper, freshly cracked
1 1/2 cups red wine		1 ounce Sambuca liquor
6 cups tomato sauce, San Marzano recommended		4 pounds Dungeness crab, whole, cooked cleaned, cracked broken into 4 pieces each
1/2 cup tomato paste		1 cup Italian parsley, coarsely chopped
1/2 cup clam juice		2 pounds clams, cleaned and scrubbed
1/4 cup lemon juice		2 pounds fish, firm (tilapia, cod), cut into 2-inch pieces
4 cups water		2 pounds shrimp, shell on, deveined (21-25)
2 bay leaves

Prep: 20 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
In a large stock pot over medium heat, add oil, when hot, add onion, fennel and bell peppers and sauté until lightly browned. Add garlic, sauté for 2 to 3 minutes more.
2
Add red wine, tomato sauce, tomato paste, clam juice, lemon juice, water, bay leaves, red chili flakes, oregano, basil, salt, pepper and Sambuca. Simmer for one hour.
3
Add crab and parsley to sauce and let simmer for 5 minutes.
4
Add fish, and cook 4 to 5 minutes.
5
Add shrimp, and let cook 3 to 4 minutes until shrimp is pink and cooked. Serve immediately with fresh bread.

Chime In