Abalone Cioppino
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From Abalone Farms Favorite Recipes
INGREDIENTS
1 large onion
1 bunch green onions, including tops, sliced
1 green pepper
2 whole cloves garlic
1/3 cup salad or olive oil
1/3 cup chopped parsley
16-ounce can stewed tomatoes, diced
8-ounce can tomato pureé
2 cups white or red wine
1 cup fish stock or water
Half a bay leaf
3 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1 pound whitefish, cubed
1/2 pound abalone
1 dozen fresh clams or mussels
1 pound fresh prawns or crabIn a Dutch oven or frying pan that has a cover, sauté the onion, green onion, bell pepper, and garlic in oil (about 5 minutes). Add parsley, tomato pureé, stewed tomatoes, wine and fish stock (or use all water), and seasonings.
Cover and simmer for one (1) hour. Remove the garlic.
Meanwhile, scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the vein; place on top of the clams. If you are using crab, crack the crab and place on top of the clams. Add the cubed fish.
Pour on the hot prepared sauce; cover and simmer until the clam or mussel shells open, 20 to 30 minutes. Discard any clams or mussels that do not open!
Serve in large soup bowls or soup plates, with some of each shellfish in each bowl. Sourdough French bread and a green salad are good accompaniments.
Makes about 6 servings