Serves: 6-8
Prep Time: 1 1/2 hours
Marinara
3 T. extra-virgin olive oil
1 large onion, halved and sliced thin
3 garlic cloves, sliced thin
¾ t. salt
1 (15-ounce) can tomato sauce
1 cup tomato puree
½ cup chopped fresh basil
1 T. packed light brown sugar
1 ½ t. Worcestershire sauce
¼ t. ground cinnamon
Cioppino
1 ½ pounds skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces (can substitute other firm white fish like Halibut or Ling Cod)
12 oz extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
12 oz large scallops, tendons removed, cut in half horizontally
Salt and pepper
3 T. extra-virgin olive oil
1 pound mussels, scrubbed and debearded (can substitute clams)
½ cup chopped fresh basil
¼ cup dry sherry or white wine
3 garlic cloves, minced
1 t. Worcestershire sauce
½ t. saffron threads, crumbled
2 (8-ounce) bottles clam juice
1 (12-inch) baguette, sliced and toasted
Lemon wedges
INSTRUCTIONS
FOR THE MARINARA: Heat oil in large saucepan over medium heat until shimmering. Add onion, garlic, and salt and cook until onion is softened and just beginning to brown, about 8 minutes. Add tomato sauce, tomato puree, basil, sugar, Worcestershire, and cinnamon and bring to boil. Reduce heat to medium-low and simmer until marinara is slightly thickened, 10 to 12 minutes. Remove from heat, cover, and set aside.
FOR THE CIOPPINO: Season sea bass, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over medium-high heat until shimmering. Add mussels, basil, sherry, garlic, Worcestershire, saffron, and ½ teaspoon salt. Cover and cook until mussels start to open, about 2 minutes.
Stir in clam juice and marinara until combined. Nestle sea bass and scallops into pot and bring to boil. Reduce heat to medium, cover, and simmer until seafood is just turning opaque, about 2 minutes. Nestle shrimp into pot and return to simmer. Cover and cook until all seafood is opaque, about 3 minutes. Remove from heat and let sit, covered, for 5 minutes. Serve with baguette slices and lemon wedges.