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Cioppino recipe – from one of our readers
 Tired of the same old holiday fare? Living in the Northwest we are fortunate to have a bounty of fresh seafood available at this time of year. One of our readers sent us this recipe for Cioppino that provides a tasty alternative to your holiday turkey or ham.
Beverly's Tasty Seafood Cioppino
Preparation time: 1 hour, 30 minutes. Serves 6.
You will need:
1 large onion, sliced
1 bunch of green onions including the tops, sliced
1 green pepper, seeded and diced
2 large whole garlic cloves
1/3 cup extra virgin olive oil
1/3 cup chopped parsley
1 can tomato puree (16 oz.)
1 can tomato sauce (8 oz.)
8 oz. white or red table wine (measure using the tomato sauce can)
16 oz. water (measure using the tomato puree can)
1/2 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rosemary
1/4 teaspoon thyme
3 live dungeness crabs
1 1/2 pounds large prawns in the shells
1 pound fresh clams in shells
3/4 pound jumbo sea scallops
1 piece of cod
Sauce preparation: In a dutch oven, sauté the onion, green onion, green pepper, and garlic in olive oil for about 5 minutes. Then add the parsley, tomato puree, tomato sauce, wine, water and all seasonings. Cover and simmer for about 1 hour. Then remove the garlic.
Seafood preparation: Clean and crack the crabs (or better yet, ask the butcher to do it for you). Arrange the crab pieces in the bottom of a large pot (at least 8 quarts). Scrub the clams well and place on top of the crab. Then put in the shrimp, scallops and cod. Pour on the hot prepared sauce, cover and simmer until the clam shells open and the crab is cooked through (generally 20 – 30 minutes.
Serve in large soup bowls with French bread and plenty of napkins. Makes about 6 servings.
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