Name: Cioppino(San Francisco Style)
Ingredients: 1/2 c. olive oil; 2 large onions, chopped; 1 leek, chopped; 1 medium green pepper, seeded and chopped; 5 stalks celery, thinly sliced; 4 medium carrots, thinly sliced; 2 tsp. finely chopped garlic (more if you wish); 1 large can Italian type tomatoes, coarsely chopped; 1 small can tomato paste; 2 c. dry white wine (can use red wine); fresh thyme, oregano, rosemary, bay, parsley, salt and freshly ground pepper; 2 live lobsters (about 1 1/4 lb. each), cut up or 1 large Dungeness crab or 4 small blue crabs or crab legs and claws; 2 1/2 to 3 lb. firm white fleshed fish, cut up into serving pieces; 1 lb. raw medium size shrimp, shelled and deveined; 1 1/2 doz. small hard shelled clams in their shells, well washed and scrubbed; 1 1/2 doz. small mussels in their shells, well washed, scrubbed and bearded; scallops (optional)

Cioppino(San Francisco Style)

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Cioppino(San Francisco Style) is an impressive dinner. Made with 1/2 c. olive oil, 2 large onions, chopped, 1 leek, chopped, 1 medium green pepper, seeded and chopped and 5 stalks celery, thinly sliced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

In a heavy large pot with a lid, heat the oil over high heat until a light haze begins to form over it.

Then add the chopped onion and leek, green pepper, garlic, celery and carrots,

Cook, stirring occasionally, for about 5 minutes or until the vegetables are wilted, but not brown.

Add the tomatoes, tomato paste, wine and 1/4 cup chopped parsley, 1 teaspoon salt and a few grindings of pepper, bay leaf, 1 teaspoon thyme, 1/2 teaspoon oregano and rosemary and bring to a boil.

Lower heat; partially cover and simmer 15 minutes.

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