Cioppino

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh basil leaf
• 3 garlic cloves, peeled
• 1 medium onion, chopped
• 23 ounces whole tomatoes, undrained
• 16 ounces tomato sauce
• 2 cups water
• 1/2 cup dry wine
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon oregano (mediterranean is best)
• 1/4 teaspoon pepper
• 12 ounces minced clams
• 1 dozen littleneck clams (optional)
• 1 dozen mussels
• 1 lb raw cleaned shrimp
• 1 1/2 lbs fish (deboned and cut into pieces)

Recipe

• 1 note: mussels and clams need to be alive when bought and cleaned before cooking.
• 2 heat oil in large dutch oven medium heat.
• 3 chop parsley and basil coarsely.
• 4 add garlic to electric chopper or food processor, then parsley and basil for a few seconds. add all to oil in pan.
• 5 pulse onion in processor and also add to oil.
• 6 sauté about 10 minutes, stirring occasionally.
• 7 season to taste (salt, old bay seasoning, or tony chachere's are good staples).
• 8 add tomatoes, sauce, minced clams (optional if not using fresh clams), water, wine, sugar, salt, oregano, pepper to pot. cover and simmer over medium to low heat for 30 minutes at least – i personally let them simmer for nearly 2 hours over low heat. (you can make this part a day ahead and refrigerate.).
• 9 add clams and mussels to soup and simmer about 15 minutes or until shells pop open. then add all remaining fish and shrimp and cook for 5-10 minutes more.
• 10 serve (as is) or over pasta (goes a bit further).