Cioppino Caliente
Spicy Italian Fish Soup

Guaranteed to wow your guests, this super hot Cioppino Caliente Recipe is best served with a warm loaf of fresh Italian bread and a nice tossed green salad. Cioppino is a classic Italian fish soup. This recipe has the added kick of chile powder. The dish is the perfect meal for entertaining, and should be served at informal dinner parties. It can be rather sloppy to eat, so serve to family and friends who do not mind the mess.

Ingredients:
1/4 cup extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1/4 cup ground dried New Mexico red chile
4 large ripe tomatoes, peeled and coarsely chopped
1 can tomato paste
1/4 cup good dry red wine
1 teaspoon dried rosemary
1 tablespoon minced fresh thyme
2 bay leaves
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
Salt to taste
1 pound medium shrimp, shelled and deveined, with tails left on
1/2 pound king crab legs
1 (1 to 1 1/2-pound) lobster
About 20 bay scallops (1 1/2 pounds)
1/2 pound firm fish, such as cod, cut into 1-inch cubes
12 small, fresh clams, any kind
1/4 cup dry brandy, if desired

Directions:
Heat oil in a large skillet or wok. Add onion and garlic, cooking until garlic just starts to turn a golden color. Then add the ground New Mexico chile, tomatoes, tomato paste, wine, dried rosemary, fresh basil, fresh oregano, bay leaves, and salt.

Cover pan and cook 10 to 15 minutes, or until the flavors are blended and the sauce has reduced some. Add a little water if the sauce starts getting too thick. Then taste and adjust the seasonings.

Place all of the seafood on the top of the sauce, arranging it in a pattern that looks appealing. Cover and cook for 10 to 15 minutes, or until the shrimp turns pink, the lobster turns red, the scallops and fish are opaque, and the clams pop open.

For a nice effect, quickly heat the brandy, carefully light, and pour it over the cioppino just before serving.

When serving, divide the seafood (cut the lobster into equal pieces) equally among large, shallow bowls. Be sure to provide bibs for those who need them, as well as napkins. This seafood recipe makes 4 servings.

Leave This Cioppino Caliente For Other Spicy Cooking Classics