San Francisco Seafood Stew: Cioppino
A thick richly seasoned soup-stew cooked with tomatoes, wine, herbs and a variety of fish and shell fish.
Cioppino
Ingredients
1 (28-ounce) can diced tomatoes, undrained
1 (16-ounce) can sliced stewed tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup dry white wine
2 teaspoon basil leaves
1 teaspoon salt
1/4 teaspoon pepper
12 small clams in shell, washed
1/3 cup oil
1-1/2 cups chopped onions
1 cup chopped fresh parsley
1 pound fresh medium shrimp, shelled, deveined
6 cloves garlic, chopped
1 pound frozen snow or dungeness crab legs in shell, thawed, cracked
1 pound fresh halibut or cod, cut into 1-1/2 inch pieces
Rustic loaf of crusty breadDirections
In 5-quart Dutch oven, combine tomatoes, stewed tomatoes, tomato sauce, wine, basil, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered 10 minutes to blend flavors, stirring occasionally. Bring back to a boil; add clams. Cover tightly and cook over medium heat 4 to 6 minutes or until clam shells open.Meanwhile, heat oil in medium saucepan. Stir in onions, parsley, shrimp and garlic. Simmer covered 3 to 5 minutes or until shrimp are light pink, stirring occasionally. Stir shrimp mixture into tomato-clam mixture. Add crab. Simmer uncovered 5 minutes. Add fish pieces. Simmer uncovered an additional 2 to 3 minutes or until fish flakes easily with fork. Serve with thick slices of rustic bread to dip in broth. 6 servings.