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Wednesday, December 30, 2015

bodega bay cioppino

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed or to taste
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1/2 cup dry white
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1 bay leaf
  • 1 pound scallops
  • 24 littleneck clams
  • 1 1/2 pounds crab legs
  • 1 pound unpeeled, large fresh shrimp

Recipe

    Preparation Time: 45 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs 15 mins

  • heat olive oil in a very large heavy pot over medium-high heat. add onion and garlic, and cook until soft, stirring frequently. pour in tomatoes and white , then season with parsley, basil, salt, pepper and the bay leaf. reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
  • add clams, scallops, clams, crab legs and shrimp to the pot. cover, and cook over medium heat until clams open. scoop portions into large bowls to serve.

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