Ingredients: |
Ingredients: 1 bay leaf
2 celery ribs, chopped
1 can chicken broth (14oz)
1 can chunky crushed tomatoes (32oz)
1 1/2 lb cod (2-in chunks)
crab legs
1/4 c olive oil
4 sprigs fresh thyme
6 cloves garlic, minced
8 large shrimp
2 cans minced clams
1 onion, chopped
1/2 c parsley, chopped
1 tsp red pepper flakes
salt and pepper
8 sea scallops
1 c white wine
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Directions: |
Directions:In a large pot over moderate heat, combine olive oil, crushed pepper, garlic, salt, and bay leaf. Chop celery and onion and add to pot. Saute for a few minutes, then add wine. Reduce wine a minute, then add chicken broth, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to med-low. Season fish with salt and pepper. Add fish and simmer five minutes, giving the pot a shake now and then. Do not stir your soup with a spoon or the fish will break up. Add shrimp, scallops, clams, and crab, and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Slow Cooker variation: In a large pot over moderate heat, combine olive oil, crushed pepper, garlic, salt, and bay leaf. Chop celery and onion and add to pot. Saute for a few minutes. Add all ingredients except for seafood into the slow cooker. Cook on low for six hours than turn on to high. Add fish first and cook for ten minutes. Then add the rest of the seafood and cook for another 35 minutes. |
Personal
Notes: |
Personal
Notes: I had received an original recipe that my grandfather, Frank Cimino, had done, but I had made some changes to it. I believe he would add mussels (I skip them) and I added red pepper flakes for a little bit of heat. It has become the Ruff family tradition to eat Cioppino on Christmas Eve.
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