![\"Alaskan](\"http:\/\/nordicquest.com\/wordpress\/wp-content\/uploads\/2014\/01\/CG12-66-15032-DC-150x100.jpg\")
<\/a>An Alaskan Cioppino finished and ready to serve<\/p><\/div>\n
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- 2 tablespoons butter<\/li>\n
- 1 yellow onion, chopped<\/li>\n
- 4\u00a0cloves, garlic or\u00a02 teaspoons minced<\/li>\n
- 1\/2 cup fresh parsley, coarsely chopped<\/li>\n
- 1 medium can, stewed tomatoes<\/li>\n
- 1 can, tomato paste<\/li>\n
- 1 can, chicken broth<\/li>\n
- 1 cup, red or white table wine<\/li>\n
- \u00bd cup, water<\/li>\n
- 1 bay leaf<\/li>\n
- 1 teaspoon, dried basil<\/li>\n
- \u00bd teaspoon, thyme<\/li>\n
- \u00bd teaspoon, oregano<\/li>\n
- \u00bd teaspoon, hot chili pepper<\/li>\n
- 1 teaspoon coarse ground pepper<\/li>\n
- 12 steamer clams<\/li>\n
- \u00be pound, fresh Alaskan halibut, cut into bite size chunks<\/li>\n
- \u00be pound, fresh small to medium bay scallops<\/li>\n
- \u00be pound, cooked and peeled Tiger shrimp, 16\/20 count<\/li>\n
- \u00bd pound, fresh Dungeness crab legs<\/li>\n<\/ol>\n
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.<\/p>\n
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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 … Continue reading