Cioppino

We picked up our Cioppino recipe while living in San Diego, California. One of the stories told about Cioppino, is that it was made at the end of the day when the fishermen came in and everyone "Chipped into the pot" with their unsaleable fish.

1 1/2 lb. any firm-fleshed fish such as sea bass, rockfish or snapper

1 lb. raw shrimp

1 large crab (optional)

1 doz. clams or 1 can minced clams

1/2 cup olive oil (I use 3/8 cup olive oil and 1/8 cup salad oil)

1 large clove garlic, minced

1 1/2 cups onion, chopped

1 cup green pepper, chopped

1 - 8 oz. can tomato sauce

1 No. 2 1/2 can red tomatoes

2 cups red table wine (Gallo Hearty Burg)

1/2 cup minced parsley

1 tsp. salt

1/4 tsp. freshly ground blk. pepper

1/2 tsp. oregano, crumbled

1/4 tsp. basil, crumbled

Cut the fish into serving sized pieces. Shell shrimp and devein. Clean and crack the crab saving all large pieces of shell with meat in them. Scrub clams. Cook the onion and garlic and green pepper in hot oil. Add the tomato sauce, tomatoes, wine and parsley. Add the seasonings. Cook for 30 min.

Arrange the fish, crab and shrimp in layers in a large Dutch Oven. Pour the sauce ove the seafood and cook over low heat until the fish is tender, about 30 min. Watch closely as less firm fish will cook more quickly. Add the clams and when they open, sprinkle with additional parsley and serve. If you are lucky enough to have seafood in the shell, you may want to offer bibs with this dish. If you add a tossed salad and French bread you have a fabulous meal.