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San Francisco Style Cioppino

Recipe name:
San Francisco Style Cioppino

Recipe category:
Soups

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Recipe details: San Francisco-Style Cioppino

Ingredients
1/2	cup	olive oil, divided
1	each	onion, chopped
1	each	carrot, finely chopped
1/2	each	green bell pepper, chopped
1	each	leek, white part only, chopped
1	each	rib celery, chopped
1	tablespoon	fennel, fresh, chopped
28	oz	crushed tomatoes with puree
1	tablespoon	tomato paste
2	cup	water
1	teaspoon	salt
1/4	teaspoon	pepper, ground
1	teaspoon	basil, fresh, minced
1/2	teaspoon	oregano, fresh, minced
1/4	teaspoon	thyme, fresh, minced
4	each	bay leaves
1	ds	cayenne pepper
1	teaspoon	garlic, finely chopped
1	pound	white fish, cut into 1/2x2 inch strips
8	lg	shrimp, shelled and deveined
8	lg	scallops
3/4	cup	sauvignon blanc wine
8	sm	clams in shell, scrubbed
4	oz	shrimp meat, cooked
6	oz	crab meat, cooked
1		italian parsley, chopped
Directions:
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 cooked 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.

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San Francisco Style Cioppino

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