Cioppino

Name: Cioppino
Ingredients: 1/4 cup olive oil; 1 large yellow onion, chopped medium; 2 cloves garlic; 1 large red bell pepper, chopped medium; 2/3 cup chopped fresh parsley; 1 (15 ounce) can tomato sauce; 1 (28 ounce) can diced tomatoes; 1 cup dry red wine; 1 -2 bay leaf; 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon tarragon; 18 clams in shell, scrubbed; 1 lb medium shrimp, shelled and deviened (around 50); 2 cooked dungeness crabs (, and around 2 pounds each-broken and in shell); 1 loaf hot sourdough bread (, with Butter)

16 ingredients

7 steps

Ingredients

1/4 cup olive oil
1 large yellow onion, chopped medium
2 cloves garlic
1 large red bell pepper, chopped medium
2/3 cup chopped fresh parsley
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
1 cup dry red wine
1 -2 bay leaf
1 teaspoon basil
1 teaspoon oregano
1 teaspoon tarragon
18 clams in shell, scrubbed
1 lb medium shrimp, shelled and deviened (around 50)
2 cooked dungeness crabs (, and around 2 pounds each-broken and in shell)
1 loaf hot sourdough bread (, with Butter)

Directions

1

In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
2

Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
3

Cover and simmer for 20 minutes.
4

To broth add the clams and crab.
5

Cover and simmer gently until clams pop open.
6

Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
7

Ladle into bowls and serve with hot bread and butter.