San Francisco Cioppino

2 TBSP olive oil

1 large onion – chopped

1 medium green pepper – chopped

1 garlic clove – minced

1 28oz can tomatoes

½ cup white table wine

¼ cup chopped parsley

1 TBSP salt

¼ tsp basil

1-1/2 pounds dungeness crab

1-1/2 pounds clams (little neck – about two dozen)

1-1/2 pounds striped bass fillets, cut into serving size pieces

1 pound shelled deveined shrimp

About 45 minutes before serving; in hot oil, cook onion, pepper and garlic till tender (about 5 minutes) stirring occasionally. Add tomatoes and their liquid, wine, parsley, salt and basil; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Increase heat to med-high, add crab and clams, cook 10 minutes, stirring occasionally. Add fillet pieces and shrimp and cook 5 more minutes or until fish flakes easily when tested with a fork and shrimp is pink.

(Note: Double first nine ingredients for extra sauce – good with french bread.)


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