Dinah Shore's Cioppino

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Title: Dinah Shore's Cioppino
Yield: 10 Servings
Categories: Soups, Seafood, Celebrity, Fish


2 tb Olive oil
2 tb Butter
3 c Onion, chop
1 Leek; trim, chop fine
40 ml Garlic, chop fine
2 Green peppers; seed, strip
4 c Imported tomatoes; peel,
1 c Fresh or canned tomato sauce
Salt and fresh ground pepper
1 Bay leaf
1 ts Dried oregano
1 ts Dried thyme
1 tb Dried basil
Red pepper flakes
2 c Fish stock
1 c Fresh or bottled clam juice
1 c Dry white wine
1 lb Firm-fleshed fish, (red,
1/2 lb Fresh bay scallops
1 lb Raw shrimp; shell, devein
12 sm Clams in the shell, wash
1/4 c Oysters; shuck, w/liquor
1/2 lb 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 1/4 ts 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 MC-Recipe Digest V1 #482 by Sherry Zeiss on Feb
11, 1997.