Cioppino
1/3 cup olive oil
1 large onion, diced
4 cloves garlic, minced
1 2oz can anchovy fillets, diced, to taste
2 bay leaves
1 teaspoon red pepper, to taste
2 cups dry white wine
2 cups fish stock or bottled clam juice
1 can (15oz) tomato sauce
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano 1 small lobster, cooked
2 small lobster, cooked
2 king crab legs, cooked
10 oz firm white fish, cut into chunks (catfish, halibut, red snapper)
16 mussels, scrubbed, dedearded
16 clams, scrubbed
16 shrimp, uncooked, peeled and deveined
Salt and freshly ground pepper, to taste
Fresh chopped parsley
In a large pot heat the olive oil over medium high heat, add onions and cook, stirring until soft. Stir in garlic and cook for 2-3 minutes. Add anchovies, bay leaves and red pepper. Add wine, reduce the heat and simmer 5 minutes. Add the fish stock or clam juice, tomato sauce, crushed tomatoes, basil and oregano, cover and simmer until slightly thickened, about 20 minutes. At this point the sauce can be cooled to room temperature, refrigerated or frozen until ready to use.
To continue heat the sauce add the lobster and crab legs to the sauce and heat through. Remove sea food to a large warm bowl. Return the sauce to a boil add the fish, muscles, clams and shrimp, cover and simmer gently until the muscles and clams open and the shrimp turn pink.
Disregard the unopened muscles and clams. Pour over lobster and crab legs, serve immediately. Version of this cioppino recipe served at B. Smith's Sag Harbor restaurant.