astray recipes: Fisherman's wharf cioppino

Categories: None
Yield: 6 Servings

Measure	Ingredient
¼ cup	Olive oil
1 large	Onion -- finely chopped
1	Red or green bell pepper --
	Seeded and chopped
3	Cloves garlic -- minced
½ cup	Finely chopped parsley
1 teaspoon	Dried basil
½ teaspoon	Dried oregano
28 ounces	Italian plum tomatoes (1
large	Can) -- coarsely chopped
6 ounces	Tomato paste (1 can)
2 cups	Dry white wine
1 teaspoon	Salt
¼ teaspoon	Coarsely ground pepper
1 pounds	Rock cod fillets -- cut in
1	Inch square
3 pounds	Dungeness crabs (2 medium
	Crabs) -- cooked & cleaned
1 pounds	Shrimp -- shelled and
	Deveined
12	Fresh
	Clams in shells -- scrubbed

1. In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.

2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).

3. Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed.

4. Serve in large, shallow bowls that have been warmed.

Recipe By : the California Culinary Academy From: Date: File

fisherman's wharf cioppino