Recipe - Dinah Shores Cioppino

DolcemascoloSMCD91E
2 tablespoon Olive oil
2 tablespoon Butter
3 cup Onion, chop
1 Leek; trim, chop fine
40 ml Garlic, chop fine
2 Green peppers; seed, strip
4 cup Imported tomatoes; peel,
chop
1 cup Fresh or canned tomato sauce
Salt and fresh ground pepper
1 Bay leaf
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 tablespoon Dried basil
Red pepper flakes
2 cup Fish stock
1 cup Fresh or bottled clam juice
1 cup Dry white wine
1 pound Firmfleshed fish, (red,
bitesize
One half pound Fresh bay scallops
1 pound Raw shrimp; shell, devein
12 small Clams in the shell, wash
well
One fourth cup Oysters; shuck, w/liquor
One half pound Lobster tail, cook in shell
1 Crab; cook in shell, crack

Heat the oil and butter in a kettle and add the onion, leek, and garlic.
Cook, stirring often, until the vegetables are lightly browned. Add the
green peppers and continue cooking, stirring, until peppers wilt. Add the
tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano,
thyme, basil, and about One fourth teaspoon red pepper flakes. Add the fish stock and
cook slowly about 2 hours, stirring often to prevent burning. More fish
stock may be added if desired. Add the clam juice and wine and continue
cooking about 10 minutes. The soup may be made in advance to this point.
Twenty minutes or so before serving, return the soup to the boil and add
the striped bass or other fish. Cook about 5 minutes and add the scallops
and shrimp. Simmer about 8 minutes and add the clams, oysters, lobster
tail, and crab. Cook, stirring gently, about 5 minutes or until the clams
open. Serve in very hot soup bowls with red pepper flakes on the side.
Source: Craig Claiborne's Favorites from The New York Times.
Posted to MCRecipe Digest V1 #482 by Sherry Zeiss zeiss@tab.com on Feb
11, 1997.