Phil DiGirolamo's Famous Cioppino

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 clove garlic, chopped
• 1 pound littleneck clams
• ¼ cup dry white wine
• 8 ounces mussels, scrubbed
• 2 quarts Cioppino Sauce
• 2 dashes Worcestershire sauce
• Pinch of saffron threads
• 8 ounces medium shrimp in the shell
• 8 ounces cleaned squid tubes, cut into rings
• 8 ounces firm-fleshed white fish fillets, cut into 2-inch cubes
• 4 ounces bay scallops
• 1 pound lump crabmeat, preferably Dungeness

Directions

1. Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat.
2. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes.
3. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes.
4. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. (Discard any clams or mussels that do not open.)
5. Stir in the Cioppino Sauce, Worcestershire, and saffron, and bring to a simmer.
6. Add the shrimp and simmer for about 5 minutes.
7. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes.
8. Gently stir in the crabmeat during the last minute or so of cooking time.

YIELD: SERVES 4 TO 6