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.
- 1 cup chopped golden onion
- 2 tablespoons tomato paste
- 1 cup chopped fresh Italian parsley
- 1 teaspoon dried basil
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon dry oregano
- 1⁄3 cup olive oil
- 1⁄2 teaspoon salt
- 28 ounces whole tomatoes (1 can)
- pepper (should be spicy)
- 1 cup dry red wine, good quality
- 2 lbs combined seafood (a combination of white fish, peeled shrimp,sea scallops and crab claws)
- In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
- Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
- Cover and simmer for 30 minutes.
- Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
- 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.