Cioppino - Renee's

Ingredients

• 1-2 large onion(s) sliced
• 1 bunch green onions, including part of the tops, sliced
• 1 large green pepper, seeded and diced
• 1/3 cup olive oil or salad oil
• 1/3 cup chopped parsley
• 1 can(1 lb.) tomato puree
• 2 cans (16 oz.) tomato sause
• 1 small can tomato paste (used to thicken)
• 2 cups red wine
• 1 bay leaf
• 3 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. rosemary
• 1/4 tsp. thyme
• 2 tsp. oregano
• 1/2 tsp. basil
• 3-5 cloves chopped or minced garlic
• 2 dungeness crabs, cooked and cracked
• 1 dz. fresh clams in shell, soaked and scrubbed, discard any opened shells.
• 1 dz. mussels (optional) soaked and scrubbed, discard any opened shells.
• 1 lb. or more fresh prawns in shells, rinsed and cut shells with sissors down backs to remove the vein.
• 1 1/2 lbs. halibut steaks, chopped into large chunks

Directions

In a dutch oven or frying pan that has a cover, saute the onion, green onion, green pepper and garlic in olive oil, about 5 minutes. Add the parsley, tomatoe puree, tomatoe sauce, wine and all the seasonings. Cover and simmer about an hour. Add tomato paste to thicken if necessary.

Put in the crab, shrimp, halibut, mussels, and clams. Cover and simmer about 20-30 minutes (make sure all shells are opened). Discard any unopened clams or mussels.

Serve in large soup bowls. Makes about 6 servings. Be sure to have sourdough bread ready for dunking and red wine for sipping.

Submitted 6/13/05.
Source: Renee' Pauley
Submitted By: Renne Pauley
n/a
Cioppino - Renee's