CIOPPINO

Ingredients Weight Measure
Olive oil 1/2 cup
Butter 4 oz. 1/2 cup
Onions, chopped 12 oz. 3 cups
Leeks, chopped, white part only 12 oz. 3 cups
Green peppers, chopped 15 oz. 3 cups
Carrots, chopped 13 oz. 2-2/3 cups
Celery, chopped 8 oz. 2 cups
Fresh fennel, chopped 4 oz. 1/2 cup
Canned crushed tomatoes 10-1/2 lbs. 1-1/4 gals.
Tomato paste 5 oz. 1/2 cup
Water 1-1/4 gals.
Salt 1/2 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Dried oregano leaves 1 Tbsp.
Dried basil leaves 1 Tbsp.
Dried thyme leaves 1 Tbsp.
Bay leaves 6 ea.
Olive oil 12 oz. 1-1/2 cups
Butter 12 oz. 1-1/2 cups
Garlic, chopped, divided 1 oz. 3 Tbsp.
Flour 3 oz. 3/4 cup
Halibut, cut into 1/2x2x1" pieces 48 oz.
Swordfish, cut into 1/2x2x1" pieces 48 oz.
Sea scallops 38 oz. 48 pieces
Large shrimp, deveined and shelled 32 oz. 48 pieces
Bay shrimp (optional) 24 oz.
Crabmeat 36 oz.
Dry white wine 6 cups
TABASCO® brand Original Red Sauce to taste
Cherrystone clams, steamed open 48 pieces
Chopped parsley or fennel leaves 1/2 cup

Method

  1. In large stockpot, heat oil and butter; add onions and sauté 2 minutes. Do not brown.
  2. Stir in leeks, green peppers, carrots, celery and fennel. Cover; cook 5 minutes or until soft.
  3. Add crushed tomatoes, tomato paste, water, salt, TABASCO® Sauce and remaining herbs and spices. Bring to a boil; reduce heat. Cover and simmer 2 hours, stirring frequently. Adjust seasonings. Keep sauce warm.
  4. In large skillet, heat 1 Tbsp. oil and 1 Tbsp. butter; add 1 tsp. chopped garlic, and, stirring constantly, sauté 1 minute.
  5. Dredge 2 oz. halibut, 2 oz. swordfish, 2 scallops, 2 shrimp, 1 oz. bay shrimp and 1-1/2 oz. crabmeat in flour. Add to skillet and sauté 2 minutes or until golden.
  6. Add 2 oz. (1/4 cup) wine, stir and cook 1 minute to reduce liquid.
  7. Add 1-1/2 cups tomato sauce base (recipe above) and simmer 5 to 8 minutes over low heat. Season with TABASCO® Sauce to taste. Garnish with 2 clams and 1 tsp. chopped parsley or fennel.

Yield: 24 servings