Cape Cod Cioppino

The original recipe for Cioppino is for a stew of fish, shellfish, tomatoes and lots of seasonings.  It believed to have been first made in San Francisco.  The Cape Cod Cioppino recipe varies from the original because it does not include crab but does include fish, clams, shrimp, calamari and scallops.  This Cioppino recipe will remind you of Patti Page and Old Cape Cod.   Enjoy!!!

Cape Cod Cioppino
(serves 6 – 8)

Ingredients:
1 lb haddock or cod (cut in 1 inch pieces)
1- 2 dozen little neck clams
1 lb shrimp (peeled & deveined)
1 lb of sea scallops
1 lb of calamari (cleaned & sliced))
4 large garlic cloves, minced
2 cups finely chopped onions
1 bay leaf
1 tsp dried oregano
1/2 tsp thyme
1/4 tsp cayenne or to taste
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup extra virgin olive oil (evoo)
1 1/4 cup white wine
1 cup chicken broth
1 Tbls. red wine vinegar
1 – 28 oz can pureed crushed tomatoes
2 – 8 oz bottles of clam juice
1/4 cup minced parsley

Directions:

Heat evoo in a large pot  and add garlic, onion, bay leaf, thyme, oregano, cayenne, salt and ground black pepper. Saute for 5 minutes. Add white wine and reduce for 5 minutes. Clean and add 1(or 2) dozen Little Neck clams, clam juice, tomatoes, wine vinegar,  chicken broth, and parsley. Simmer for 20 minutes (be sure to check seasoning for taste).  Remove bay leaf.  Be sure to check that all the clams opened. Discard any clams that fail to open. When ready to serve add shrimp, scallops, calamari, and fish to the stew. Cook until shrimp, scallops, calamari, and fish are opaque in center about 6 – 10 minutes. Garnish with fresh basil if desired.

 

 

 

 

 

 

 

 

 

 

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