Sam's Cioppino
Makes a BIG pot!
Ingredients:
2 1/4 pounds white fish (halibut preferred) cut into 1 inch squares
1 pound fresh shrimp cleaned and de-veined
1 pound scallops cut into 1/2 inch squares
4 crabs, cooked and cleaned
24 fresh clams, in the shell
24 fresh mussels in the shell
2 28 ounce cans whole tomatoes
3/4 cups olive oil
6 cloves garlic, peeled and sliced
2 cups yellow onion, chopped
1 1/2 cups green onion, chopped
2 green bell peppers seeded and chopped
23 ounces whole clams (jar or can)
2 6-ounce cans choped clams
2 6-ounce cans tiny shrimp
2 6-ounce cans crab meat
24 ounces tomato paste
12 ounces clam juice
4 cups of burgundy
1 cup fresh parsley, chopped
4 teaspoons dry oregano
3 teaspoons salt
2 teaspoons dry basil
1 teaspoon black pepper
1 pound fresh shrimp cleaned and de-veined
1 pound scallops cut into 1/2 inch squares
4 crabs, cooked and cleaned
24 fresh clams, in the shell
24 fresh mussels in the shell
2 28 ounce cans whole tomatoes
3/4 cups olive oil
6 cloves garlic, peeled and sliced
2 cups yellow onion, chopped
1 1/2 cups green onion, chopped
2 green bell peppers seeded and chopped
23 ounces whole clams (jar or can)
2 6-ounce cans choped clams
2 6-ounce cans tiny shrimp
2 6-ounce cans crab meat
24 ounces tomato paste
12 ounces clam juice
4 cups of burgundy
1 cup fresh parsley, chopped
4 teaspoons dry oregano
3 teaspoons salt
2 teaspoons dry basil
1 teaspoon black pepper
Directions:
In a very large pot, heat olive oil.
Sauté onions, bell peppers and garlic until tender, approximately 10 minutes.
Next, open the cans of whole clams, chopped clams, shrimp, and crab meat.
Reserve the juices in a separate container, and set aside the clams, shrimp, and crab meat until the final step.
Add the reserved juices, canned tomatoes, tomato paste, clam juice, burgundy, parsley, oregano, basil, salt and pepperto the pot.
Bring to boil, reduce heat and simmer uncovered for 15 minutes.
Add the raw seafood to the pot. Bring to a boil. Cover. Simmer, covered, for 15 minutes.
Add the cooked seafood and the cans of clams, shrimp and crab meat to the pot. Simmer uncovered for 20 minutes.
Sauté onions, bell peppers and garlic until tender, approximately 10 minutes.
Next, open the cans of whole clams, chopped clams, shrimp, and crab meat.
Reserve the juices in a separate container, and set aside the clams, shrimp, and crab meat until the final step.
Add the reserved juices, canned tomatoes, tomato paste, clam juice, burgundy, parsley, oregano, basil, salt and pepperto the pot.
Bring to boil, reduce heat and simmer uncovered for 15 minutes.
Add the raw seafood to the pot. Bring to a boil. Cover. Simmer, covered, for 15 minutes.
Add the cooked seafood and the cans of clams, shrimp and crab meat to the pot. Simmer uncovered for 20 minutes.
Notes:
Serve with 2 loaves of fresh French bread spread with 1/2 pound of butter and one packet of dry onion soup mix. Bake in wrapped foil for 15 minutes at 350°F.
Sam Kennedy is a former linebacker for the San Francisco 49ers, a 5-time NASCAR champion, the owner of the roofing company that just replaced my roof, and a super nice guy. This is his version of a cioppino recipe originally from Walter C. Bauer.
Don't feel bad. I don't know who Walter C. Bauer is either.
UPDATE FROM SAM: "Walter C. Bauer is my grandfather on my moms side. From the east coast originally and settled in Santa Cruz post WWII. He loved seafood and this was our family’s traditional thanksgiving feast. The original recipe started from a magazine article back in the 50’s from San Francisco Wharf."
ME AGAIN: Now I love this recipe even more!
Sam Kennedy is a former linebacker for the San Francisco 49ers, a 5-time NASCAR champion, the owner of the roofing company that just replaced my roof, and a super nice guy. This is his version of a cioppino recipe originally from Walter C. Bauer.
Don't feel bad. I don't know who Walter C. Bauer is either.
UPDATE FROM SAM: "Walter C. Bauer is my grandfather on my moms side. From the east coast originally and settled in Santa Cruz post WWII. He loved seafood and this was our family’s traditional thanksgiving feast. The original recipe started from a magazine article back in the 50’s from San Francisco Wharf."
ME AGAIN: Now I love this recipe even more!