Phil's Cioppino
Serve with 1 pound of fresh linguine. Cook pasta separately; place in individual bowls and
cover with Cioppino. Delicious with sourdough bread.
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Servings
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic chopped
- 1/4 cup white wine
- Bag o' shellfish or:
- 1 pound Little Neck clams
- 1/2 pound mussels scrubbed
- 1/2 pound medium shrimp shell on
- 1/2 pound squid tubes cut in rings
- 1/4 pound bay scallops
- 1 Dungeness crab cooked, cleaned and cracked,
- to taste Additional shrimp to taste
- 1/2 pound firm-fleshed white fish fillets cut in 2-inch cubes
- 2 quarts Cioppino Sauce recipe follows
- 2 dashes Worcestershire Sauce
- Pinch saffron
- 1 lb linquini
Ingredients
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Instructions
- Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
- Boil & drain linguini
Bag O'Shellfish (If frozen adjust times below)
- Add the wine and all the clams and mussels from the bag, and cover. Steam medium-high about 5 minutes.
- Stir in cioppino sauce, Worcestershire and saffron and bring to a simmer.
- Gently stir in the fish and the rest of the bag o' shellfish, Simmer until just cooked through — about 5 minutes.
- Add crab and any extra shrimp, and simmer for about 5 minutes
Live Shellfish
- Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
- Add the mussels, cover and steam until the just start to open, about 2 minutes.
- Stir in cioppino sauce, Worcestershire and saffron and bring to a simmer.
- Add remaining seafood and simmer about 5 minutes
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