Recipe - Fishermans Wharf Cioppino

One fourth cup Olive oil
1 lg Onion finely chopped
1 Red or green bell pepper
Seeded and chopped
3 Cloves garlic minced
One half cup Finely chopped parsley
1 teaspoon Dried basil
One half teaspoon Dried oregano
28 ounce Italian plum tomatoes (1
lg Can) coarsely chopped
6 ounce Tomato paste (1 can)
2 cup Dry white wine
1 teaspoon Salt
One fourth teaspoon Coarsely ground pepper
1 pound Rock cod fillets cut in
1 Inch square
3 pound Dungeness crabs (2 medium
Crabs) cooked & cleaned
1 pound Shrimp shelled and
Deveined
12 Fresh
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 mediumlow 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