Nonna (Grandma) Avanti’s Christmas Cioppino
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup garlic (chopped )
- 1 cup Italian parsley (chopped )
- 1/2 cup celery (chopped )
- 1/2 cup green bell pepper (chopped )
- 16oz solid pack tomatoes
- 3 cups tomato sauce
- 2 tablespoons Kosher salt
- 2 tablespoons celery salt
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 2oz anchovies (jarred or canned)
- 1/2 cup sherry wine or white wine
- 3 cups clam juice
- 1 Large sprig fresh basilico
- 2 Medium onions (chopped)
- 1 Dungeness crab (last 10 min.)
- 2lb cherrystone clams (last 15 min.)
- 1lb shrimp (last 5 min.)
- 1lb mussels (last 5 min.)
- Add any fish you like (last 5 min.)
- 2 cups water
- 1lb spaghetti
About This Recipe
Nutrition Facts per serving (2 cups): 430 cals., 31 gm protein, 55 gm carbohydrates, 9 gm fat.
Directions
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Step 1
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| Sauté onions, garlic, parsley, celery and green pepper in oil with anchovies until golden brown. |
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Step 2
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| Add tomatoes and tomato sauce, salt, black pepper, paprika, celery salt to taste, crushed chili and sherry wine. Cook at low heat for 15 minutes. |
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Step 3
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| Add water. Cook on low heat slowly for one hour. |
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Step 4
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| Add shell fish during the last 15 minutes of cooking. Any fresh fish or shellfish may be used. *Sauce should not be thick. |
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Step 5
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| Prepare pasta according to directions 15 minutes prior to completion of cioppino. |
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Step 6
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| Serve hot in a bowl over hot pasta. |
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