Cioppino II

Cioppino is a classic soup and there are many variations. The key is to try them all until you get the one you love best. When Junior makes this, his guests are ecstatic. It is thick with lobster, clam, shrimp, mussels, all the seafood we love best.

• 3 tablespoons olive oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• 3 (1 lb.) cans tomatoes
• 1 1/2 cans (8 oz. each) tomato sauce
• 2 large bay leaves, pierced
• 2 tablespoons parsley, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil
• 20 mussels, in shell
• 40 clams, in shell
• 4 pounds large shrimp
• 5 lobsters, cut in half, or 10 lobster tails
• 2 pounds scallops
• 2 cups red wine

METHOD

Heat oil in large Dutch oven with high lid. Sauté onion and garlic in oil until soft. Stir in tomatoes, tomato sauce, bay leaves, parsley, salt, pepper and basil. Bring to a boil, then reduce heat and simmer, covered, 2 hours.

While sauce simmers, scrub mussels thoroughly with stiff brush, wash clams under running water and rinse several times to remove sand. Peel and devein shrimp.

Stir wine into sauce. Add shrimp and lobsters. Simmer, covered, 10 minutes. Place scallops carefully in sauce. Layer clams and mussels on top of mixture. Cover and steam 10 minutes or until shells are fully opened. Ladle into large deep soup bowls and serve with crusty French bread.

Serves: 10 - 12

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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