Despite its name, cioppino is a fish stew that originated in San Francisco, not Italy.
4 tablespoons olive oil
1 onion, chopped
1 cup sliced green bell pepper
1 cup chopped celery
2 garlic cloves, crushed
1 (28-ounce) can whole tomatoes
1 (8-ounce) can tomato sauce
1 cup clam juice
1 cup dry white wine
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf
1 pound cod, cubed
24 whole clams
1/8 teaspoon liquid hot pepper sauce
1/4 cup chopped flat-leaf parsley
1 cup croutons
- In a large kettle, heat olive oil over medium heat and sauté chopped onion, sliced green bell pepper, chopped celery, and crushed garlic cloves until tender.
- Add whole tomatoes (undrained), tomato sauce, clam juice, white wine, basil, thyme, and bay leaf. Simmer covered for 30 minutes.
- Add cubed cod, whole clams, and liquid hot pepper sauce. Continue cooking an additional 5 minutes, or until the clam shells open.
- Garnish with chopped parsley and croutons.
Makes 6 servings.
Recipe and photograph courtesy of the Alaska Seafood Marketing Institute.