Ingredients
1/4 cup light olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
1/2 cup white wine
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 tablespoon dried thyme
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
salt and pepper to taste
1 lb. halibut steaks, cubed
1 lb. medium shrimp - peeled and deveined
1 lb. mussels, cleaned and debearded
2 lbs. clams in shell, scrubbed
16 oz. cooked crab meat
16 oz. bay or sea scallops, rinsed, drained
1/2 lb. calamari, cleaned and sliced
Preparation
In a large stockpot, saute oil, onion, celery, carrots, potatoes, and garlic until tender (but not browned).
Add parsley, cilantro, tomatoes, tomato juice, claim juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper into the large pot. Let this mixture simmer for 2 hours.
15 to 20 minutes before you are ready to serve the cioppino, add the fish, shrimp, mussels, clams, crab legs, scallops and calamari to the stockpot. Stir the cioppino while it simmers gently for approximately 5 minutes; or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.
