2 15.5 0z cans plum tomatoes undrained and cut up in can
2 8 oz bottles clam juice
2 bay leaves
1 T dried basil leaves
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1 1/2 C dry red or white wine
12 small hard shell clams in shell
12 mussels in shell
1 1/2 lbs raw extra large shrimp, peel and devein
1 1/2 lbs bay scallops
1 1/2 lbs fish fillets(halibut, cod or salmon) cut in chunks
1 1/2 C flaked crab meat
salt and pepper to taste
Instructions
To add additional flavor may cover shrimp shells with water and
simmer for 7-10 minutes. Strain and add broth to soup.
In a large soup pot or cast iron Dutch oven over medium low
heat, melt butter; add onions, garlic, and parsley.k Cook slowly,
stirring occasionally, until onions are softened. Add tomatoes,
clam juice, bay leaves, basil, thyme, oregano and red or white
wine. Bring to a boil, then reduce heat to low; Cover and
simmer for about 45 minutes to 1 hour.
Scrub clams and mussels with a small stiff brush under cold
running water; Remove beards from mussels. Discard any open
clams or mussels. Cover with cold salted water; let stand 5
minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets,
and crab meat to the prepared stock. Cover and simmer 5 to 7
minutes until clams pop open and shrimp are opaque when cut.
Remove bay leaves; season with salt and pepper to taste.
Remove from heat and ladle broth and seafood into large soup
bowls. (may toast sourdough bread and place on bottom of bowl)
Serving
Suggestions
Toast sourdough bread to serve with soup
Originally Submitted
12/5/2012
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