Cassie’s Ruminations

Northwest Cioppino

Inspired by a good bowl of cioppino at Anthony’s in Everett and several recipes online (i.e. Cooking Light, Allrecipes, Elise’s Simply Recipes, and Giada of the Food Network), I’ve made my own version of cioppino, filled with great local seafood. I love living near the ocean 😀

Northwest Cioppino
Serves 4

1 tbsp olive oil
1/2 cup grated onion (about 1 medium onion)
4 cloves garlic, pressed
1 tsp crushed red pepper
2/3 cup dry white wine
2 15-oz cans diced tomatoes
1 8 fl oz bottle high quality clam juice
1 tsp dried basil
1 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
12 manila clams, scrubbed
12 mussels, scrubbed
8 oz large shrimp, peeled and deveined
8 oz skinnless salmon fillet, cut into 2 inch chunks
4 oz lump Dungeness crab meat

Heat the oil in a large saucepan over medium heat. Add the onion and saute until tender and starting to brown, about 5 minutes. Add the garlic and crushed red pepper and saute for another minute. Deglaze the pan with the wine and reduce by half. Add the tomatoes, clam juice, and seasonings, reduce the heat to medium low, cover the pan, and simmer for 30 minutes. Add the clams and mussels and re-cover the pan. Increase the heat to medium and simmer for 5 minutes until the shellfish just start to open. Add the shrimp, salmon, and crab meat, gently stirring to incorporate, and cover the pan again. Cook for a final 5 minutes, or until the shellfish are all open (discard any that do not open) and the fish and shrimp are cooked through. Serve hot with crusty bread.