Tuesday, April 1, 2008

San Francisco Cioppino

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Here's a San Francisco-style cioppino recipe that I use often. You make the soup first, then add the seafood at the end. You can add whatever seafood you like, such as fresh crab, shrimp, fish, mussels, squid, etc. It is so good when served with fresh garlic bread. Another Denny favorite! He's pictured here at the Grand Cayman Turtle Farm.


¼ cup olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large bell pepper, chopped
2/3 cup parsley, chopped
1, 15-oz. can of tomato sauce
1, 28-oz. can of tomatoes
1 cup dry red wine (cabernet)
One bay leaf
1 tsp dry basil
½ tsp oregano
One dozen clams in shell, scrubbed
1 lb large shrimp, shelled & deveined
1 large Dungeness crab (2 lb), cracked

In a large pan over medium heat, combine oil, garlic, bell pepper and parsley and sauté until onion is cooked. Stir in tomato sauce, tomatoes and their liquid, the wine, bay leaf, basil and oregano. Cover and simmer until thick, about 20 min. Add seafood and simmer until clams pop open, about 20 min. Spoon into large individual bowls. Serve with warm sourdough bread.

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