This fish and seafood stew is a real San Francisco treat! It was originally created back in the late 1800s by Italian fishermen who fished the Bay. It's hearty, it's Italian, it's easy to put together and it's delicious!
● 2 T. olive oil
● 1 onion, chopped
● 3 garlic cloves, minced
● 1 green bell pepper, chopped
● 2 (28 oz.) cans diced tomatoes
● 1/3 cup (3 oz.) tomato paste
● 2 cup dry white wine
● 1 t. pepper
● 3 sprigs fresh oregano
● 1 cup fresh basil, chopped
● 1 cup clam juice
● 2 lb. crab meat
● 2 lbs. cod, halibut, sea bass, cut into large chunks
● 1 lb. scallops
● 1 lb. shrimp, raw, peeled & deveined
● salt, to taste
● flat Italian parsley, minced (for garnish)
1. Heat oil in large soup pot over medium heat. Add onion, garlic & bell pepper. Saute for 5 minutes, just until the vegetables start to soften.
2. Add tomatoes, tomato paste, wine, pepper, oregano, basil & clam juice. Bring to boil, then partially cover and simmer for 20 minutes.
3. Add the fish and seafood. Carefully stir and with a large spoon, push the fish down into the broth. Cover with lid and cook for about 5 minutes, until fish is cooked through.
4. Taste for salt & pepper. Ladle into bowls and top with minced parsley.
Download pdf recipe for: Cioppino