Skip to main content
BROWSE

View Recipe

NORTHWEST CIOPPINO

Active Time : 2 Hour 0 Minutes
Total Time : 2 Hour 0 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion
  • 1 any color cup chopped bell pepper
  • 6 cloves garlic, peeled, minced
  • 3-1/2 cups chicken broth
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes in Sauce
  • 1/2 cup clam juice
  • 1 bay leaf
  • 1 tablespoon parsley flakes
  • 1 tablespoon lemon fresh juice
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 Dungeness crab, cleaned
  • 1 pound manilla or little neck clams, cleaned
  • 1/2 pound halibut fillets, cubed
  • 1/2 pound salmon fillets, cubed
  • 8 large (31/40 count) peeled and deveined shrimp, thawed if frozen
  • Splash of champagne and crusty bread, optional
DIRECTIONS

Heat oil in 5-quart Dutch oven or large pot over medium-low heat until hot. Add onion, bell pepper and garlic. Cook 5 minutes or until tender.

Add chicken broth, tomatoes in sauce, clam juice, bay leaf, parsley. lemon juice, saffron, salt, fennel and black and red peppers. Stir to combine; simmer, covered, 1 hour.

Remove and discard bay leaf. Increase heat to medium. Add seafood in this order, allowing a couple of minutes between additions: crab, clams, halibut, salmon and shrimp. Cook until clams are fully open (discard any that do not open) and shrimp have turned pink. Add a splash of champagne, if desired.

Serve with crusty bread, if desired.