DUARTE'S TAVERN CIOPPINO FOR A CROWD

DUARTE'S TAVERN CIOPPINO FOR A CROWD image

Yield 16-20 bowls

Number Of Ingredients 22

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FOR SAUCE
1 cup extra-virgin olive oil
7 onions, chopped
2 heads celery, chopped
1 bunch parsley, stems on, chopped
1 #10 can crushed tomatoes
1/2 #10 can tomato sauce
6 cups water
5 bay leaves
2 T minced fresh garlic
2 T salt
1 T dried basil
2 T dried oregano
1 T Italian Seasoning
1 t cumin
1 t crushed chiles
FOR SEAFOOD / PER PERSON
1/2 Cooked Dungeness Crab, cracked and cleaned
1/4 pound snapper fillet, cut into 2-inch chunks
3 clams, scrubbed
3 medium prawns in shell
2 T dry, white wine

Steps:

TO MAKE SAUCE Heat olive oil in a very large soup pot. Saute onions to soften, 7-10 minutes. Add celery and parsley and cooke for 5-7 minutes more. Add tomatoes, tomato sauce, water, herbs and seasonings. Bring to a low boil, then reduce heat and simmer until the vegetables are al dente, about 45 minutes. TO FINISH DISH Place enough crabs and snapper chunks for the number of people you are feeding into another large pot. Add a couple of ladles full of sauce per serving over all. Place pot on medium heat and top sauce with the number of clams and prawns needer per serving. Pour white wine over all, cover pot and simmer until the clams open 5-7 minutes. Serve with lots of sourdough bread.