Abalone recipes - Abalone Cioppino

Recipe Categories : | Abalone | All Seafood | MAIN INDEX |

Serves : about 6

Ingredients :

• 1 large onion
• 1 bunch green onions, including tops, sliced
• 1 green pepper
• 2 whole cloves garlic
• ¼ cup salad or olive oil
• ¼ cup chopped parsley
• 16 oz can stewed tomatoes, diced
• 8 oz can tomato puree
• 2 cups white or red wine
• 1 cup fish stock or water
• 1 bay leaf
• salt, to taste
• ¼ teaspoon pepper
• pinch thyme
• 1 lb whitefish, cubed
• ½ lb abalone
• 12 fresh clams or mussels
• 1 lb fresh prawns or crab, optional

Preparation and Cooking Instructions :

1. In 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 puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour.
2. Remove the garlic. 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 sand 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 shells open, 20 to 30 minutes.
3. Serve in large soup bowls or soup plates, with some of each shellfish in each bowl. Makes about six servings. Sourdough French bread and a green salad are good go well with this.