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Fish and Shellfish, Mains, Soups

Ocean Avenue cioppino

Ocean Avenue cioppino
Los Angeles Times

Dear SOS: The aroma of the cioppino at Ocean Avenue Seafood in Santa Monica is intoxicating. It's a great dish, and I've tasted some great seafood dishes. Jessye O. Davis Sherman Oaks Dear Jessye: This cioppino is an easy-to-make showcase ... Read more

Total time: 1 hour, 10 minutes | Serves 6
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped leek, white part only
  • 2 cloves garlic, crushed
  • 1/2 cup tomato paste
  • 1 pound fresh tomatoes, seeded and chopped
  • 2 cups canned crushed tomatoes
  • 1/2 cup dry red wine
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon crushed dried red chiles
  • 6 cups clam juice
  • 1/2 pound mixed fresh fish (such as mahi-mahi or halibut), cut into 1 1/2-inch pieces
  • 1 dozen mussels, cleaned
  • 1/2 pound calamari, cut into half-inch rings
  • 1 dozen clams, cleaned
  • 2 Dungeness crabs, cooked, cracked into large serving pieces, outer shell discarded and drained

Step 1Heat the oil in a stockpot over medium heat. Add the onion, peppers, leek and garlic and cook, stirring occasionally, until the onion is golden, about 10 to 15 minutes.

Step 2Add the tomato paste, fresh and canned tomatoes, wine, parsley, oregano, marjoram, basil and dried chiles. Cook 5 minutes. Add the clam juice and bring to a boil. Reduce the heat. Simmer, covered, 15 minutes.

Step 3Add the fish, mussels, calamari, clams and crabs. Simmer 10 minutes, removing the clams and mussels as they open and the fish as it is cooked through. Discard any unopened shellfish. Divide the seafood among serving bowls and ladle the broth over. Serve hot.

Note: From chef Silvano Mestas.


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