Cioppino

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Pina uses only white fish and no shellfish. The preparation for white fish only is described in the instructions. If you decide to use shellfish, please follow the cleaning and cooking time of each fish. In class, the fish was served on one large platter with the broth on the side, which was a nice presentation, family style.

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 1 lb crab legs
 1.50 lbs small hard shell clams
 1 lb firm white fish (halibut)
 1 lb large shrimp
 2 onions
 5 cloves of garlic
 30 oz cans of tomato sauce
 basil
 crushed red pepper flakes

Directions
1

Clean the fish. Sprinkle some salt on both sides and keep it covered for two hours. For 2 lb (1 kg) of fish use about 1/2 cup (125 gr) of salt.

2

Slice the onion thin. Sauté’ in a large pot with olive oil.

3

Add the tomato paste.

4

Take 3 of the garlic cloves, the basil and a little bit of salt. Place in a mortar and crush until creamy.

5

Add two more cloves of garlic.

6

Add about 1 qt. (1 lt.) of water and let it cook for 20 minutes

7

Wash the salt off the fish.

8

Add the fish to the soup and allow it to cook for another 15 minutes

Ingredients

Ingredients
 1 lb crab legs
 1.50 lbs small hard shell clams
 1 lb firm white fish (halibut)
 1 lb large shrimp
 2 onions
 5 cloves of garlic
 30 oz cans of tomato sauce
 basil
 crushed red pepper flakes

Directions

Directions
1

Clean the fish. Sprinkle some salt on both sides and keep it covered for two hours. For 2 lb (1 kg) of fish use about 1/2 cup (125 gr) of salt.

2

Slice the onion thin. Sauté’ in a large pot with olive oil.

3

Add the tomato paste.

4

Take 3 of the garlic cloves, the basil and a little bit of salt. Place in a mortar and crush until creamy.

5

Add two more cloves of garlic.

6

Add about 1 qt. (1 lt.) of water and let it cook for 20 minutes

7

Wash the salt off the fish.

8

Add the fish to the soup and allow it to cook for another 15 minutes

Cioppino