San Freancisco style seafood stew
- 4 large cloves garlic, minced
- 2 medium onions, finely chopped
- 1 bay leaf
- 1 tsp dried oregano, crumbled
- 1/2 tsp dried hot red pepper flakes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 green bell pepper, cut into 1/4" dice
- 2 tbs tomato paste
- 1 1/2 cups dry red wine
- 1 (28 to 32 oz.) can whole plum tomatoes, drained,
- reserving juice and crushed
- 1 cup bottled clam juice
- 1 cup chicken broth
- 1/2 lb. artificial crab, cut in half
- 18 small hard shelled clams (1 1/2#) scrubbed
- 1 lb skinless red snappor or halibut fillets, cut into
- 1 1/2 " pieces
- 1 lb large shrimp, shelled & deveined
- 3/4 lb sea scallops, tough mussel removed
- 1/4 cup finely chopped fresh flaat-leaf parsley
- 3 tbs finely chopped fresh basil
Preparation time 45mins
Cooking time 135mins
Saute garlic, onion, bay leaf, oregano and red pepper flakes with salt & pepper in oil in an 8-qt. heavy pot over med. heat, stirring, until onions are soft, about 5 min. Stir in bell pepper and tomato past and cook, stirring, 1 min. Add wine and boil until reduced by half, 5 to 6 min. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 min. Season with salt & pepper.
Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 min, checking every minute after 5 min. and transferring open clams to bowl with a slotted spoon. (Discard any unopened clams after 10 min.) Lightly season fish fillets, shrimp, and scallops with Old Bombay seasing and add to stew, simmer, covered, until just cooked through, about 5 min. Discard bay leaf and return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls along with garlic toasts.
You can prepare the stew, without seafood, a day ahead. Bring to simmer before adding seafood.