1 Tbsp. olive oil1 Tbsp. unsalted butter1 clove garlic, chopped 1/4 cup white wine 1/2 lb. Little Neck clams 1/4 lb. mussels, scrubbed2 quarts Cioppino Sauce, recipe follows2 dashes Worcestershire Sauce 1/4 lb. cooked crab meat instead) 1/4 pound medium shrimp (shell-on if possible for more flavor) 1/4 lb. squid tubes, cut in rings 1/2 lb. firm-fleshed white fish fillets (e.g., Pacific Cod), cut in 2-inch cubes? lb bay scallops
Cioppino Sauce2 Tbsp. olive oil 1/2 large or 1 medium onion, halved and thinly sliced1 medium fennel bulb, halved, core removed, and thinly sliced4 cloves garlic, chopped2 bay leaves 1/4 cup chopped parsley2 Tbsp. chopped sweet basil2 sprigs of fresh thyme1 (14.5-ounce) can peeled tomatoes, crushed by hand1 (15-ounce) can tomato sauce2 (8-ounce) bottles clam juice (16 ounce total)Dash Worcestershire sauce 1/2 Tbsp. brown sugarBlack pepper, to tasteCrushed red pepper, to tasteKosher salt, to taste
First we make the Cioppino Sauce. Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and saut until translucent. Add the garlic, bay leaves, parsley, basil and thyme, and cook, stirring, just to warm the garlic. Do not let it brown. Stir in the crushed tomatoes, tomato puree, clam juice, Worcestershire sauce, brown sugar, black and red peppers, and salt to taste. Bring to boil and skim off the scum and fat. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.
To make Cioppino, put the olive oil, butter, and garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 3-5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes. Stir in some cioppino sauce, the Worcestershire sauce and bring to a simmer. Add the shrimp, and simmer for about 5 minutes. Add the fish, squid, scallops, and cooked crab meat. Gently stir in the rest of cioppino sauce and simmer until they are all just cooked through, about 5 minutes. Do not overcook. Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!