- 28-ounce can whole San Marzano tomatoes
- 2 large yellow onions
- 1 bunch green onions
- 1 green bell pepper
- 1 stalk celery
- 1/4 cup olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried hot red pepper flakes
- 4 large garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon anchovy paste
- 1 roasted red pepper, finely chopped
- 1½ cups dry red wine
- 1 cup seafood stock or bottled clam juice
- 1 cup chicken broth
- salt and pepper to taste
- 3 Louisiana blue crabs, cleaned and halved
- 18 clams
- 18 mussels
- 1 pound skinless mild Louisiana fin fish
- 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
- 12 scallops
- 1/2 pound cooked Louisiana crawfish tails
- finely chopped flat-leaf parsley and basil, for garnish
- garlic croutons, for serving
Rouille, for serving (recipe follows)
Rouille
- 4 large cloves garlic
- 1 slice firm white bread, crusts removed
- 1 egg yolk
- ½ cup diced roasted red pepper
- 2 teaspoons lemon juice
- pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
- pinch cayenne pepper
- ¾ to1 cup olive oil
- salt and pepper to taste
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Louisiana-Style Cioppino
Click image to enlarge
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