Cioppino

Thanks to the Italian fishermen who settled in San Francisco, we have this fishermen´s stew - a combined treasure of fish and shellfish in a tomato base. Cioppino (Cha-pee-no) ingredients vary from day to day depending on the seafood available. This recipe provides a typical mixture of seafood found in Cioppino. It´s somewhat messy to eat, but that´s half the fun.

Recipe by BettyCrocker

star

(1)

Prep Time

0min

Total Time

0min

Servings

1 (28-oz.) can (3 cups) tomatoes, undrained, cut up
1 (16-oz.) can (2 cups) stewed tomatoes, undrained, cut up
1 (8-oz.) can tomato sauce
1 cup sauterne wine, dry white wine or fish broth
2 teaspoons basil leaves
1 teaspoon salt
1/4 teaspoon pepper
12 small clams in the shell, washed
1/3 cup oil
1 1/2 cups chopped onions
1 cup chopped fresh parsley
1 lb. fresh medium shrimp, shelled, deveined*
6 garlic cloves, chopped
1 lb. frozen snow or dungeness crab legs in the shell, thawed, cracked
1 lb. fresh halibut or cod, cut into 1 1/2-inch pieces
French bread

In 5-quart Dutch oven, combine tomatoes, stewed tomatoes, tomato sauce, wine, basil, salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Return to a boil; add clams. Cover tightly and cook over medium heat 4 to 6 minutes or until clam shells open.
In medium saucepan, heat oil. Stir in onions, parsley, shrimp and garlic. Simmer covered 3 to 5 minutes or until shrimp are light pink, stirring occasionally. Stir shrimp mixture into tomato-clam mixture. Add crab. Simmer uncovered 5 minutes. Add fish pieces. Simmer uncovered an additional 2 to 3 minutes or until fish flakes easily with fork. Serve with thick slices of French bread to dip in rich broth.