Cioppino

San Francisco’s Italian-American fisherman’s stew, brimming with crab, clams, shrimp, and fish in tomato-wine broth.

Ingredients

• 1/3 cup olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 6 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups dry white wine
• 3 cups Fish Stock or clam juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 Dungeness crab, cleaned and cracked
• 1 lb clams, scrubbed
• 1 lb mussels, scrubbed
• 1 lb firm white fish, cut into chunks
• 1 lb large shrimp, peeled
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot and saute the onion, bell pepper, and garlic until soft.
2. Add the crushed tomatoes, wine, stock, oregano, basil, and red pepper flakes.
3. Bring to a simmer and cook 20 minutes to build the broth; season with salt and pepper.
4. Add the crab and clams, cover, and cook 5 minutes.
5. Add the mussels, fish, and shrimp, cover, and cook 6 to 8 minutes more, until the shellfish open and the fish is just cooked.
6. Discard any unopened shells, stir in the parsley, and serve with crusty sourdough.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who celebrated his adopted San Francisco’s seafood heritage.