4 qts San Marzano canned tomato
2 cups clam juice
1 cup white wine
1 ea carrot small diced
2 ea Celery stalks small diced
1/2 white onion small diced
3 tablespoons garlic chopped
1/2 bunch basil chopped
1/2 bunch parsley chopped
4 Tablespoon Fresh thyme chopped
2 tablespoon fresh oregano chopped
1/8 cup olives fine chopped
1/8 cup caper fine chopped
1/4 cup canned piquillo peppers small diced
1/4 olive oil
Salt and pepper to taste
Seafood
12 ea clams
12 ea mussels
1/2 # calamari rings and tentacles
1/2 # Dungeness crab meat or 1 whole cooked crab
1/2 # King salmon small diced
12 ea jumbo prawns
1/4 cup butter
2 cups veg stock
1/4 cup parsley chopped
Cioppino Base
In a large pot pour in the olive oil in place heat on high. Add carrots, celery, onion, thyme and oregano. Cook for five minutes or until the onions are translucent
Next add the white wine and cook for five minutes
Add all the rest of the ingredients bring to a boil then low simmer for one 1 hour. Do not add any of the seafood or any of the ingredients listed under seafood.
selsOnce the cioppino base has finished cooking add vegetable stock, clams, mussels, salmon and prawns. Cook till mussels and clams start to open then add butter Dungeness crab meat and calamari. Make sure all seafood is cooked through.. then pour in a bowl and serve. Sprinkle parsley on top
You can also garnish with some garlic,bread grilled lemon and some nice olive oil and parsley
