Friends, there are several versions of ciopinno from the mid-1800s. Fisherman gathered the day’s catch and added seasonal vegetables. Delicious! Now that we are home from a couple weeks in beautiful italy, I am cooking italian favorites.
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1 cup dry red wine
- 1 14-ounce can diced tomatoes
- 1 8-ounce bottle clam juice
- 1/2 cup chopped fresh parsley
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 pound mussels, scrubbed and debearded
- 1 pound crab legs, cut into 4-inch pieces
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined
- 1 pound firm white fish fillet, such as cod (see Tip), haddock or halibut
- 1/4 cup chopped fresh basil
- Salt & freshly ground pepper, to taste
- Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes, clam juice, parsley, bay leaf, oregano and crushed red pepper. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.
- Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open. Add crab legs, return to a simmer and cook, uncovered, until the crab is heated through, about 5 minutes. Remove with tongs and reserve along with the mussels. Add shrimp, fish and chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Reheat briefly and serve.