San Francisco-Style Cioppino

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Yields:	4 servings
Rating:
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	Preparation	30 minutes
	Cooking	1 hours
	Ready In	2 hours

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Ingredients

1/2	cup	olive oil	divided
1	each	onion	chopped
1	each	carrot	finely chopped
1/2	each	green bell pepper	chopped
1	each	leek	white part only, chopped
1	each	celery stalks	chopped
1	tablespoon	fennel bulb	fresh, chopped
28	ounces	tomatoes, canned with juice	crushed
1	tablespoon	tomato paste
2	cups	water
1	teaspoon	salt
1/4	teaspoon	black pepper	ground
1	teaspoon	basil	fresh, minced
1/2	teaspoon	oregano	fresh, minced
1/4	teaspoon	thyme leaves	fresh, minced
4	each	bay leaves
1	dash	cayenne pepper
1	teaspoon	garlic	finely chopped
1	pound	white fish fillets	cut into 1/2x2 inch strips
8	large	shrimp	shelled and deveined
8	large	sea scallops
3/4	cups	white wine	prefer sauvignon blanc
8	small	clams	fresh, in shell, scrubbed
4	ounces	shrimp meat	cooked, canned
6	ounces	crab meat	cooked, fresh or canned
1	x	parsley leaves	italian style broad leaf, chopped

Directions

Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and sauté 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and sauté 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.

Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Saute until just cooked through, 2-4 minutes. Add seafood to sauce and stir gently.

Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2-3 minutes longer.

Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley.

Reviews

absolutely wonderful,better than any recipe I've tried
over 7 years ago

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