Cioppino

[BobW]

Legend has it cioppino evolved on the fishing docks in San Francisco.  This is a one-pot meal that is good and hearty.  Use whatever seafood you have available.

We cooked up a pot on our recent SF Bay trip and enjoyed it for two nights.

Cioppino

1/4 cup olive oil
1 medium onion, chopped
6 cloves garlic, minced
1/2 green bell pepper, cut into strips
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
1/2 cup chicken broth 
1/2 cup dry white wine
1 1/2 tsp. dried basil
Pinch sugar
1 cooked Dungeness crabs, cleaned
6 fresh clams, scrubbed
6 fresh mussels, scrubbed
1/2 lb. cod fillets, cut into 1-inch pieces
1/2 lb. shrimp, peeled and deveined
1/2 lb. bay scallops, cut in quarters

DIRECTIONS
Prep time: 30 minutes, Cook time: 45 minutes

Heat oil in a very large saucepan. Add onion; sauté until soft. Add garlic and bell pepper; cook 5 minutes. Add tomatoes, tomato sauce, broth, wine, parsley, basil and sugar; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Add crab; cover and simmer 5 minutes. Add remaining seafood, tucking under crab so that it is in the broth; simmer 5 to 10 minutes or until shrimp is pink and clams and mussels are open. (Discard any that do not open.) Serve with lots of crusty French bread.

Makes 2 generous servings (plus leftovers)