Recipe - San Francisco-Style Cioppino

One half cup Olive Oil, divided
1 small Onion, chopped
1 md Carrot, finely chopped
One half md Green Bell Pepper, chopped
1 small Leek, White part only,
Chopped
1 small Rib Celery, chopped
1 tablespoon Fresh Fennel, chopped
28 ounce Can Crushed Tomatoes with
Puree
1 tablespoon Tomato Paste
2 cup Water
1 teaspoon Salt
One fourth teaspoon Ground Pepper
1 teaspoon Fresh Basil, minced
One half teaspoon Fresh Oregano, minced
One fourth teaspoon Fresh Thyme, minced
4 Bay Leaves
1 ds Cayenne Pepper
1 teaspoon Garlic, finely chopped
1 pound White Fish, cut into
1/2x2" strips
8 lg Shrimp, shelled and deveined
8 lg Scallops
Three fourths cup Sauvignon Blanc Wine
8 small Clams in Shell, scrubbed
4 ounce Cooked Shrimp Meat
6 ounce Cooked Crab Meat
Italian Parsley, chopped

Heat One fourth cup olive oil in Dutch oven or large heavy pan over medium heat.
Add onions and saute 1 minute without browning. Add carrot, green pepper,
leek, celery and fennel and saute 5 minutes. Stir in crushed tomatoes,
tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and
cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring
occasionally. (Sauce can be covered and kept warm over low heat for several
hours longer. Stir occasionally.) Remove bay leaves.

Heat remaining One fourth cup oil in a large skillet over high heat. Add garlic
and cook 5 seconds. Immediately add fish, shrimp and scallops. SAute until
just cook through, 24 minutes. Add seafood to sauce and stir gently.

Pour wine into skillet and cook 30 seconds over medium heat, stirring up
any loose bits. Add clams to skillet. Cover and cook until clams open, 26
minutes. Transfer clams as they open to sauce. Discard any that do not
open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino
until all seafood is hot, 23 minutes longer.

Ladle cioppino into large casserole or soup tureen or directly into shallow
soup plates. Garnish with chopped Italian Parsley.

Source: Tadich Grill, San Francisco CA Typed by Katherine Smith Cyberealm
BBS Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini