Billy O’s – Cioppino
medium, peeled and deveined
cleaned and debearded
halved and thinly sliced
28 oz. can
seafood broth or clam juice
32 oz. can
Heat the olive oil in a large saucepan over medium heat. Add the onions. Sauté until translucent.
Add the half of the garlic and parsley and cook, stirring, just to warm the garlic. Do not let it brown.
Add in the crushed tomatoes, seafood broth, Worcestershire sauce and salt to taste.
Bring to a boil and skim off the scum that collected on the top. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.
Put the butter and half the garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
Add the wine and the mussels and cover. Turn the heat up to medium-high and steam until the mussels start to open, about 2-3 minutes.
Now stir in some cioppino sauce, the Worcestershire sauce and bring to a simmer.
Add the shrimp and simmer for about 5 minutes.
Add the fish, scallops, and cooked crawfish tails
Gently stir in the rest of cioppino sauce and simmer until they are all just cooked through, about 5 minutes. Do not overcook.
Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French bread.