Cioppino

CJAY's Note:

This is one of my favorite foods in the whole world. I first had it at a place on Fisherman's Wharf in San Francisco when I was about 10 years old. I learned to make it by trying several recipes and made the changes to suit my families taste. I've taken it to pot lucks with great success.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Serves: 6-8

Yield: 4.0 quarts

• ½ cup olive oil
• 3 garlic cloves , chopped
• 1 ¼ cups onions , chopped
• ¾ cup green onion , chopped
• ¾ cup green pepper , chopped
• 1 -2 lb fresh littleneck clams , steamed (reserve liquid)
• 1 (28 ounce) can tomatoes , crushed
• 1 (6 ounce) can tomato paste
• 1 ¾ cups white wine
• 1⁄3; cup fresh parsley , chopped
• 2 teaspoons dried oregano
• ½ teaspoon dried basil
• 2 teaspoons salt
• 1 teaspoon black pepper , freshly ground
• 1 ½ lbs freshhalibut or 1 ½ lbs other firm white fish
• 1 ½ lbs raw shrimp , shelled and deveined
• 1 -2 whole dungeness crab , cooked, cleaned and broken into bite sized pieces (shell left on)

Directions:

1. In hot oil in large saucepan, saute garlic, onions, and green pepper until tender- about 10 minutes, stirring occasionally. Drain steamed clams, reserving liquid; set the clams aside ( keep in shell). Add reserved clam liquid, tomatoes, tomato paste, wine, parsley, oregano, basil, salt, pepper, and 3/4 cup water to sauteed vegetables, mixing well. Bring to boiling; reduce heat, and simmer, uncovered and stir occasionally for 10 minutes. Cut halibut into 1-inch pieces; discard skin and bones. Add to tomato mixture and simmer, covered 15 minutes or until fish is almost done. Add shrimp, clams and crab, simmer uncovered until shrimp turn pink and crab and clams are hot, about 10 minutes. Serve with lots of crusty sourdough bread to sop up juices.