Fishermans Wharf Cioppino

Fishermans Wharf Cioppino Ingredients

1/4 c Olive oil	2 c Dry white wine
1 lg Onion -- finely chopped	1 ts Salt
1 Red or green bell pepper --	1/4 ts Coarsely ground pepper
Seeded and chopped	1 lb Rock cod fillets -- cut in
3 Cloves garlic -- minced	1 Inch square
1/2 c Finely chopped parsley	3 lb Dungeness crabs (2 medium
1 ts Dried basil	Crabs) -- cooked & cleaned
1/2 ts Dried oregano	1 lb Shrimp -- shelled and
28 oz Italian plum tomatoes (1	Deveined
lg Can) -- coarsely chopped	12 Fresh
6 oz Tomato paste (1 can)	Clams in shells -- scrubbed

Instructions for Fishermans Wharf Cioppino

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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