CIOPPINO

New: April 2015

3 T olive oil
6 red potatoes
1-2 large onions
6 garlic cloves
3 bay leaves
2 t dried oregano (or Italian Seasoning)
2 t crushed red pepper flakes
Salt and pepper

1 28 oz can hole peeled tomatoes, crushed by hand, juices reserved
1 6 oz can tomato paste
1.5 c dry white wine
1.5 c chicken broth

2 lb fish (chowder chunks from Pure Foods at Pike Place Market best, mix of halibut, salmon, tuna, cod, sword fish, etc)
0.5 lb mussels
0.5 lb clams
0.5 lb shrimp
0.5 lb scallops

Prep:

Put clams in a colander in a bowl of water. Soak clams for 20 minutes in fresh water just before cooking. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. If the clam is gaping open, throw it out: it's dead.

Just before cooking mussels prep by pulling out beards and scrubbing under cold water from the faucet. If a mussel is gaping open and doesn't close when tapped, throw it out: it's dead.

Heat oil in a large heavy pot over medium-high heat. Add potatoes, sauté for 10 minutes. Add garlic, onion, oregano, red pepper flakes, salt, and finally bay leaves. Cover and cook, stirring occasionally, 10 min. 

Stir in tomato paste, canned tomatoes, wine, chicken broth. Cover bring to a boil, reduce to low and simmer for 15 minutes until potatoes done.

Put in clams and mussels and cook for 10 minutes until all shells open. Remove shells with chopsticks.

Add fish, shrimp and scallops. Cover and cook for 2 minutes. Add shells back in. Serve with bread.

Adapted from: http://www.epicurious.com/recipes/food/views/cioppino-368957