Fisherman's wharf cioppino

Yield: 6 Servings

Measure Ingredient
¼ cup Olive oil
1 large Onion -- finely chopped
1 \N Red or green bell pepper --
\N \N Seeded and chopped
3 \N Cloves garlic -- minced
½ cup Finely chopped parsley
1 teaspoon Dried basil
½ teaspoon Dried oregano
28 ounces Italian plum tomatoes (1
\N 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 \N Inch square
3 pounds Dungeness crabs (2 medium
\N \N Crabs) -- cooked & cleaned
1 pounds Shrimp -- shelled and
\N \N Deveined
12 \N Fresh
\N \N 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

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