Manhattan Cioppino Print Email

6 slices thick cut bacon, diced
2 stalks celery, diced
1 clove garlic, minced
1 Yellow or sweet onion, diced
1 lb potatoes, peeled and diced (I prefer Yukon gold)
1 28oz can diced tomatoes in juice
1 5.5 oz can tomato paste
scant 4 cups fish or Chicken stock (or even better would be homemade fish stock)
1 tsp each dried basil, marjoram and thyme
salt & pepper
1 Bay leaf
1/4 cup red wine
1 tsp Worcestershire sauce
1/2 lb (or more) halibut or other white fish
10 oz whole baby clams in water

Sauté bacon in deep saucepan until crisp. Remove to paper towels to drain. Set aside.

Pour out all but 3 TBS. bacon grease.

Sauté garlic, onion and celery in bacon grease until softened, about 5 minutes.

Add potatoes and sauté another 5 minutes.

Add wine and simmer for a minute or two. Add tomatoes, tomato paste, herbs and Worcestershire sauce. Simmer for at least 1 hour and up to 2 hours.

Add in clams and halibut & simmer for 20-30 minutes. Add bacon in final 5 minutes.

Serve with crusty bread.

** Note: To make a more rustic Cioppino, try using clams in the shell and adding more seafood such as crab, prawns, shrimp, other kinds of white fish, etc.