Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive Oil, divided
1 sm Onion, chopped
1 md Carrot, finely chopped
1/2 md Green Bell Pepper, chopped
1 sm Leek, White part only,
Chopped
1 sm Rib Celery, chopped
1 tb Fresh Fennel, chopped
28 oz Can Crushed Tomatoes with
Puree
1 tb Tomato Paste
2 c Water
1 ts Salt
1/4 ts Ground Pepper
1 ts Fresh Basil, minced
1/2 ts Fresh Oregano, minced
1/4 ts Fresh Thyme, minced
4 Bay Leaves
1 ds Cayenne Pepper
1 ts Garlic, finely chopped
1 lb White Fish, cut into
1/2x2" strips
8 lg Shrimp, shelled and deveined
8 lg Scallops
3/4 c Sauvignon Blanc Wine
8 sm Clams in Shell, scrubbed
4 oz Cooked Shrimp Meat
6 oz Cooked Crab Meat
Italian Parsley, chopped

Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium
heat. Add onions and saute 1 minute without browning. Add carrot,
green pepper, leek, celery and fennel and saute 5 minutes. Stir in
crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano,
thyme, bay leaves and cayenne pepper. Partially cover and simmer over
low heat 2 hours, stirring occasionally. (Sauce can be covered and
kept warm over low heat for several hours longer. Stir occasionally.)
Remove bay leaves.

Heat remaining 1/4 cup oil in a large skillet over high heat. Add
garlic and cook 5 seconds. Immediately add fish, shrimp and scallops.
SAute until just cook through, 2-4 minutes. Add seafood to sauce and
stir gently.

Pour wine into skillet and cook 30 seconds over medium heat, stirring
up any loose bits. Add clams to skillet. Cover and cook until clams
open, 2-6 minutes. Transfer clams as they open to sauce. Discard any
that do not open. Gently stir shrimp and crab meat into sauce. Cover
and cook cioppino until all seafood is hot, 2-3 minutes longer.

Ladle cioppino into large casserole or soup tureen or directly into
shallow soup plates. Garnish with chopped Italian Parsley.

Source: Tadich Grill, San Francisco CA Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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