mariadnoca
Moderator
Date: Thu, 28 Dec 2000 12:41:11 GMT
From: Pat/No. Cal.
San Francisco-Style Cioppino
This is the traditional Cioppino served at Fisherman's Wharf in San Francisco...definitely a four star recipe, in my book, and one I've been making for over 20 years.
San Francisco-Style Cioppino
1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, crushed
1 large green pepper, chopped
1/3 cup chopped parsley
1 15-oz. can tomato sauce
1 28-oz can tomatoes, undrained
1 cup dry red or white wine
1 bay leaf
1 tsp dry basil, or more if desired
1/2 tsp oregano leaves, or more if desired
1 dozen fresh clams in shells
1 lb. medium-sized raw shrimp (about 30 count)
1/2 lb. scallops
2 large Dungeness crabs (about 2 lbs. Each), cleaned and cracked) or king crab pieces in shell
optional: 1/2 to l lb. fresh fish such as snapper, halibut or other firm-fleshed fish
In a large kettle (at least 6 quarts), heat oil over medium heat. Add onion, garlic, green pepper and parsley. Cook, stirring often until onion is soft. Stir in tomato sauce, tomatoes and their liquid (break up with a spoon), wine, bay leaf, basil and oregano. Cover and simmer about 20 minutes or until slightly thickened. (Cool, cover and chill, if made ahead).
Meanwhile, scrub clams to remove sand. Shell and devein shrimp. Reheat broth to simmering if made ahead. Add the clams, shrimp, scallops and crab (and fish if used). Cover and simmer gently about 20 minutes or until clams open and shrimp turn pink. Ladle into serving bowls.
Pat's notes: It's fun to have guests wear bibs. Good served with fresh french bread and butter and a tossed green salad.
Maria's Note: This has become a New Years Day tradition!
From: Pat/No. Cal.
San Francisco-Style Cioppino
This is the traditional Cioppino served at Fisherman's Wharf in San Francisco...definitely a four star recipe, in my book, and one I've been making for over 20 years.
San Francisco-Style Cioppino
1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, crushed
1 large green pepper, chopped
1/3 cup chopped parsley
1 15-oz. can tomato sauce
1 28-oz can tomatoes, undrained
1 cup dry red or white wine
1 bay leaf
1 tsp dry basil, or more if desired
1/2 tsp oregano leaves, or more if desired
1 dozen fresh clams in shells
1 lb. medium-sized raw shrimp (about 30 count)
1/2 lb. scallops
2 large Dungeness crabs (about 2 lbs. Each), cleaned and cracked) or king crab pieces in shell
optional: 1/2 to l lb. fresh fish such as snapper, halibut or other firm-fleshed fish
In a large kettle (at least 6 quarts), heat oil over medium heat. Add onion, garlic, green pepper and parsley. Cook, stirring often until onion is soft. Stir in tomato sauce, tomatoes and their liquid (break up with a spoon), wine, bay leaf, basil and oregano. Cover and simmer about 20 minutes or until slightly thickened. (Cool, cover and chill, if made ahead).
Meanwhile, scrub clams to remove sand. Shell and devein shrimp. Reheat broth to simmering if made ahead. Add the clams, shrimp, scallops and crab (and fish if used). Cover and simmer gently about 20 minutes or until clams open and shrimp turn pink. Ladle into serving bowls.
Pat's notes: It's fun to have guests wear bibs. Good served with fresh french bread and butter and a tossed green salad.
Maria's Note: This has become a New Years Day tradition!
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