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San Francisco-Style Cioppino

This San Francisco-Style Cioppino recipe uses Olive Oil Divided, Tomatoes With, Tomato Paste, Water, and Ground Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 28 oz
• 1 tbsp
• 2 cup
• 1/4 tsp

Method (preview)

1. 1

   Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat.

2. 2

   Add onions and saute 1 minute without browning.

3. 3

   Add carrot, green pepper, leek, celery and fennel and saute 5 minutes.

4. 4

   Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper.

5. 5

   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.

6. 6

   Stir occasionally.) Remove bay leaves.

7. 7

   Heat remaining 1/4 cup oil in a large skillet over high heat.

8. 8

   Add garlic and cook 5 seconds.

9. 9

   Immediately add fish, shrimp and scallops.

10. 10

    SAute until just cook through, 2-4 minutes.

11. 11

    Add seafood to sauce and stir gently.

12. 12

    Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits.

13. 13

    Add clams to skillet.

14. 14

    Cover and cook until clams open, 2-6 minutes.

15. 15

    Transfer clams as they open to sauce.

16. 16

    Discard any that do not open.

17. 17

    Gently stir shrimp and crab meat into sauce.

18. 18

    Cover and cook cioppino until all seafood is hot, 2-3 minutes longer.

19. 19

    BBS Watertown NY 315-786-1120