Name: CIOPPINO / SEAFOOD STEW
Ingredients: 1 Tbsp olive oil; 1 Tbsp unsalted butter; 1 clove garlic (, hopped); 1 lb little neck clams; 1/4 cup dry white wine; 8 oz mussles (, scrubbed); 2 dashes Worcestershire sauce; Pinch of saffron threads; 8 oz medium shrimp unpeeled and deveined ((You can use the peeled and deveined ones as well if you find them more convenient to do so)); 8 oz cleaned squid tubs (, cut into rings); 8 oz firm-flesh white fish fillets (, cut into 2-inch cubes); 4 oz bay scallops; 1 lb lump crab meat (, preferably Dungeness); CIOPPINO SAUCE:; 1/2 cup olive oil; 2 medium onions (, halved and thinly sliced); 6 cloves garlic (, chopped); 3 bay leaves; 1/2 cup chopped fresh flat-leaf parsley leaves; 1/3 cup chopped fresh basil leaves; 1 (28 oz) can peeled tomatoes with juice, crush by hand; 1 (26 oz) can tomato puree; 1 Tbsp clam base without MSG ((optional)); 1 Tbsp brown sugar; 1 Tbsp celery salt; Dash of Worchestershire sauce; Dash of ground cinnamon; Kosher salt and freshly ground black pepper; Red pepper flakes

Heat the olive oil in a large saucepan over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute: do not brown
Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon, Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 1 1/4 hours to 2 hours. Remove the bay leaves before serving
Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. Discard any clams or mussels that do not open. I did not use any mussels in mine, so you won't see them in the photo 🙂
Stir in the cioppino sauce, Worcestershire, and saffron, and bring to a simmer. Add the shrimp and simmer for about 5 minutes. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes. Gently stir in the crabmeat during the last minute or so of cooking time

CIOPPINO / SEAFOOD STEW

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