*  Exported from  MasterCook  *
 
                        SAN FRANCISCO-STYLE CIOPPINO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Olive Oil, divided
    1       sm           Onion, chopped
    1       md           Carrot, finely chopped
      1/2   md           Green Bell Pepper, chopped
    1       sm           Leek, White part only,
                         Chopped
    1       sm           Rib Celery, chopped
    1       tb           Fresh Fennel, chopped
   28       oz           Can Crushed Tomatoes with
                         Puree
    1       tb           Tomato Paste
    2       c            Water
    1       t            Salt
      1/4   ts           Ground Pepper
    1       t            Fresh Basil, minced
      1/2   ts           Fresh Oregano, minced
      1/4   ts           Fresh Thyme, minced
    4                    Bay Leaves
    1       d            Cayenne Pepper
    1       t            Garlic, finely chopped
    1       lb           White Fish, cut into
                         1/2x2 strips
    8       lg           Shrimp, shelled and deveined
    8       lg           Scallops
      3/4   c            Sauvignon Blanc Wine
    8       sm           Clams in Shell, scrubbed
    4       oz           Cooked Shrimp Meat
    6       oz           Cooked Crab Meat
                         Italian Parsley, chopped
 
   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 cook 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.
   
   Source: Tadich Grill, San Francisco CA Typed by Katherine Smith Cyberealm
   BBS Watertown NY 315-786-1120
  
 
 
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