Cioppino

By CathyD

Suzanne's recipe.

Ingredients

• 1 , 2-3 pount cooked crab
• 1/2 cup olive oil
• 1 small white onion, chopped
• 1/4 cup chopped green pepper
• 1 stalk celery, finely chopped
• 2 large cloves garlic, minced
• 1/4 cup chopped parsley
• 1 cup dry white wine
• 1 cup fish stock or clam broth
• 1- 8 oz. can tomato sauce
• 1- 28 oz. can Italian plum tomatoes chopped (reserve juice)
• 1 Tablespoon Italian mushrooms, soaked
• Dasdh cayenne pepper
• Sal and Pepper to taste
• 1/2 teaspoon basil
• 1 bay leaf
• 1 pound ling cod (large chunks)
• 1/2 pound shrimp or prawns (shelled & deveined but tails left on)
• 1 1/2 pounds clams, in shells

Details

Servings 4

Preparation

Step 1

Crack crab legs, leave whole. Remove meat from crab body and cut into big chunks. Heat oil in large kettle. Add the vegetables and saute slowly until limp.

Add the wine, fish stock or broth, tomato sauce, chopped tomatoes with their juice, mushrooms and seasonings. Bring to a boil, reduce heat, cover and simmer slowly 2 hours. (This may be done the day before.)

When ready to serve, bring soup to a simmer and add seafood (except crab). Cook over low heat 20 minutes without stirring. Addcrab and cook just enough to heat through. Serve.