Recipe courtesy of ‘Delicious’ Dave Thorne
Yields 6 servings
1/4 cup vegetable oil
2 medium onions, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2 celery stalks, chopped
4 large garlic cloves, minced
2 Tbs tomato paste
1 1/2 cups white wine
2 1/2 cups chicken broth
1 bay leaf
1 tsp dried oregano, crumbled
1 tsp chipotle peppers in adobo sauce (found in the Mexican food aisle of any grocery store)
1 1/2 tsp salt
1/2 tsp black pepper
1 28 oz chopped plum tomatoes
1 Tbs lobster base
1 lb king crab leg, thawed if frozen
1 lb freshest Alaska fish, such as rockfish, salmon, cod, halibut, etc.
1 lb Alaska spot shrimp 16-20s, shelled and deveined
18 small (2-inch) hard-shelled clams (1 1/2 lbs) such as littlenecks, scrubbed
3/4 lb Alaska scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 Tbs finely chopped fresh basil
Get a stock pot hot with the vegetable oil. Add onions, bell pepper and celery. Sauté for a few minutes, until vegetables start to become tender. Add garlic and stir. When garlic aroma is apparent add the tomato paste. Stir for 2 minutes on medium-high and caramelize the paste. Then pour in the wine and scrape the bottom of the pan to get up all the goodness.
Add the rest of the ingredients, except seafood and fresh herbs. Cover and simmer for 30 minutes.
Uncover, put seafood and herbs in the pot, and place cover back on. After cooking for 8-10 minutes, your Cioppino will be ready to bowl up.