CIOPPINO OLD SAN FRANCISCO STYLE

CIOPPINO OLD SAN FRANCISCO STYLE image

Yield 8 people

Number Of Ingredients 27

Be sure to have a very large stock pot.
1/4 cup olive oil
1/2 cup butter
Seafood:
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4 Dungeness Crabs (cleaned and cracked)
15 fresh Clams (cleaned)
2 lbs shrimp peeled and deveined
15 mussels (cleaned)
1/2 lb sea scallop
1/2 lb baby octopus or squid
3 cans clams with juice
1 1/2 lb snapper cut up (white fish of your choice)
Veggies and Canned Goods:
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6 cloves garlic minced
1 large yellow onion
1 green bell pepper
1 jar pimentos
1 28 oz can diced tomatoes (can substitute w/ San Marzano)
2 15 oz tomato sauce
1 cup fish stock (or clam juice)
1 cup white wine
2 tbsp chopped parsley
pinch of sugar
Tabasco for heat
Lisa guessed on measurements

Steps:

Use a large (LARGE) stock pot. Sauté onions, garlic and bell peppers in olive oil and butter. Then add tomatoes, tomato sauce, pimentos, wine, fish stock, canned clams, and parsley. Simmer for a few hours. Add remaining seafood except shrimp. Make sure that your fish is covered with broth. Keep turning the crab. Let simmer for about 45 minutes. Then add shrimp about 20 minutes before serving. At end, to taste: - Tabasco( to taste) - Pinch of sugar Note: Play with the order and proportions of the seafood to suite your taste and budget. Cooking one element longer will add to the flavor of the dish, but may over cook the flesh so be careful!