| Prep time: | 30 Min |
| Cook time: | 2 Hrs 15 Min |
| Ready in: | 2 Hrs 45 Min |
| SERVINGS: |
| Original yield: 8 servings |
INGREDIENTS
* 1/4 cup 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 pound halibut steaks, cubed
* 1 pound medium shrimp - peeled and deveined
* 1 pound mussels, cleaned and debearded
* 2 pounds clams in shell, scrubbed
* 1 pound cooked crabmeat
* 1 pound bay or sea scallops, rinsed and drained
DIRECTIONS
* Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
* Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir 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.
