San Francisco Cioppino

Ingredients

Yield:

4-6

• • 6 finely chopped Garlic cloves
  • 1 chopped medium Yellow Onion
  • 1/2 finely chopped Bell Pepper
  • 1/2 finely chopped Celery stalk
  • 1 diced Serrano Chile Pepper
  • 1/4 cup Olive Oil
  • 2 Tbsp. Tomato paste
  • 1 Cup dry Rose wine
  • 5 large grated Tomatoes
  • 2 Cups Seafood Stock
  • 1 Tbsp. dried Oregano
  • 1 lb medium Shrimp
  • 1 lb Fish cut into large chunks (Halibut, Sturgeon or Tuna)
  • 1/2 lb Dungeness Crab
  • 1/2 lb Clams, Mussels & Oysters
  • 2 Tbsp. finely choped Parsley
  • 2 Tbsp. finely chopped Basil
  • Salt & Pepper to taste

Preparation

Difficulty:

easy

Time:

45 Minutes

Total Time:

35 Minutes

1. • Scrub the shells of clams, mussels, oysters well
   • In a large, deep pot or Dutch oven, heat the olive oil over medium high heat for 3 min.
   • Add the onion, celery, bell pepper and chile, mix to combine and cook until onion is translucent
   • Add the garlic, some salt and dried oregano, then cook for another 2 min.
   • Add the tomato paste and mix well to combine, lower heat to medium
   • Cook for 4-5 min, adding liquid if necessary
   • Turn heat to high and add wine, mix well until alcohol cooks off
   • Add seafood stock and tomatoes and bring to a boil
   • Once boiling, lower heat to medium-low and add fish
   • Cook fish for 5 min. then add shellfish
   • Cover pot and cook for 3-5 min.
   • Once shellfish have opened up, add shrimp
   • When shrimp are mostly pink (2-3 min.) add the previously cooked Dungeness Crab