Cioppino (Northwest) Recipe
Servings: 1
Ingredients
- 1 1/2 lb Fish filets (like ling cod or possibly other hard fish)
- 1 c. Shrimp
- 1 doz clams (small)
- 1 c. Minced onion
- 4 x Chopped garlic cloves, or possibly more
- 1/4 c. Vegetable oil
- 1 can (8 oz) tomato sauce
- 1 can (28 oz) stewed tomatoes undrained
- 1/2 c. White wine
- 2 x Crabs
- 2 x Cubes chicken bullion
- 1 tsp Dry sweet basil
- 1 tsp Dry thyme
- 1 tsp Dries marjoram Sometimes I use 3 tsp. of Italian seasoning
- 1 tsp Dry oregano
- 1 x Bay leaf
- 1/4 tsp Pepper
- 1 tsp Dry parsley flakes
Directions
- Cut fish into 1/2 in chunks. Set aside. Saute/fry the onion and garlic in oil till onion is soft but not brown. Add in tomato sauce, tomatoes, squid and all seasonings except parsley. Let simmer 20 to 30 min till this as desired (I simmer for about 4 hrs)Stir occasionally. Add in fish chunks and cook till just done - about 10 min. Add in scrubbed clams in shell and cooked crab and shrimp in shell. Cook till clams open. Just before serving add in parsley.
- If shrimp is peeled and cooked add in just before serving.
- Called San Francisco Cioppino
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