Fisherman's Wharf Cioppino

Total Time
1hr 5mins
15 mins
50 mins

This is a recipe adapted from one at Catalina Offshore Products, purveyors of fresh seafood. I've prepared this with great results. It reminds me of dinners at Alioto's Restaurant in San Francisco at Fisherman's Wharf, where in 1938 Rose Alioto created an Italian seafood stew called Cioppino, now a San Francisco culinary legend. In addition to or in lieu of the ingredients listed, you can add clams, mussels or lobster.

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  1. In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
  2. Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
  3. Cover and simmer for 30 minutes.
  4. Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
  5. Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.