An Alaskan Cioppino

Here is a delicious one-pot meal to serve on a windy and rainy day or any other time you don’t want to spend a lot of time cooking but relish the praise from those you have fed. Many cioppino recipes are pretty much the same but mine has a few additions that even the galley chef will agree give it a marvelous taste. Serves six.

Alaskan Cioppino

An Alaskan Cioppino finished and ready to serve

  1. 2 tablespoons butter
  2. 1 yellow onion, chopped
  3. 4 cloves, garlic or 2 teaspoons minced
  4. 1/2 cup fresh parsley, coarsely chopped
  5. 1 medium can, stewed tomatoes
  6. 1 can, tomato paste
  7. 1 can, chicken broth
  8. 1 cup, red or white table wine
  9. ½ cup, water
  10. 1 bay leaf
  11. 1 teaspoon, dried basil
  12. ½ teaspoon, thyme
  13. ½ teaspoon, oregano
  14. ½ teaspoon, hot chili pepper
  15. 1 teaspoon coarse ground pepper
  16. 12 steamer clams
  17. ¾ pound, fresh Alaskan halibut, cut into bite size chunks
  18. ¾ pound, fresh small to medium bay scallops
  19. ¾ pound, cooked and peeled Tiger shrimp, 16/20 count
  20. ½ pound, fresh Dungeness crab legs

In a large pot, cook the chopped onions, garlic and parsley in melted butter until the onions are soft. Add the liquid ingredients and spices. Simmer for 30 minutes. Add the seafood and cook for another five minutes or until the clams open. Serve with lots of French bread for dipping in the stock.



About Fred Cooper

Alaska resident at the time of statehood and returns annually; professional civil engineer and for 35 years owner of an engineering company; skipper of the Nordic Quest; author, avid fisherman and world traveler. Lives with his wife and their water-loving standard schnauzer in Portland, Oregon.
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