Cioppino

Directions

1. Pour Bristol Farms Cioppino Base into a very large Dutch oven or soup pot.
2. If the base seems too thick, or if you want a richer flavor, add the white wine and/or clam juice/seafood stock now.
3. Bring the base to a gentle simmer over medium-low heat. Let it simmer, uncovered, for about 15 to 20 minutes so that the flavors fully develop and for the alcohol (if added) to cook off. Stir occasionally.
4. Taste the broth and season with salt, pepper, and a pinch of crushed red pepper flakes, if needed.
5. Increase the heat slightly to maintain a gentle simmer. 
6. Add the clams, mussels, scallops and shrimp.  Discard any clams and mussels that are cracked or were open before cooking.
7. After 5 minutes, lift the lid. Most of the clams and mussels should be starting to open.
8. Gently stir in the squid rings, tentacles, and the crab legs. The crab is often already cooked, so you are just heating it through and allowing the broth to infuse the meat.
9. Cover again and cook for just 2 to 3 minutes. All of the clams and mussels should be open, the fish and scallops should be firm, and the squid should be tender. Do not overcook!
10. Remove the pot from the heat.
11. Ladle the cioppino and all the beautiful seafood into large, deep bowls.
12. Garnish with fresh parsley and serve immediately with slices of crusty sourdough bread for dipping. Discard any clams that did not open.
13. Enjoy!