San Francisco Bay Cioppino

Name: San Francisco Bay Cioppino
Yield: 8
Ingredients: ngredients; 3 live dungeness crabs; 2 pounds head-on shrimp; 2 dozen clams; 3 pounds large live mussels; 2 pounds striped bass fillet; 1 pound halibut fillet; 1 pound lingcod fillet; 1 pound clean, sliced squid rings; 1 pound fresh eel meat; 1/2 cup basil leaves; 1 tablespoon crushed red pepper flakes; 1/2 cup plus 3 tablespoons olive oil; 2 large onions, diced (about 2 cups); 1 green pepper, chopped; 1 red pepper, chopped; 1 yellow pepper, chopped; 2 tablespoons finely chopped garlic; 2 cups canned plum tomatoes; 1 pint red Zinfandel wine; 1 quart shellfish broth (see recipe below); 1 cup dry sherry; Herb sachet: thyme, oregano, bay leaf, parsley B tied in cheesecloth; 1 cup dry porcini mushrooms,

INGREDIENTS

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ngredients

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3 live dungeness crabs

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2 pounds head-on shrimp

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2 dozen clams

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3 pounds large live mussels

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2 pounds striped bass fillet

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1 pound halibut fillet

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1 pound lingcod fillet

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1 pound clean, sliced squid rings

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1 pound fresh eel meat

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1/2 cup basil leaves

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1 tablespoon crushed red pepper flakes

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1/2 cup plus 3 tablespoons olive oil

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2 large onions, diced (about 2 cups)

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1 green pepper, chopped

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1 red pepper, chopped

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1 yellow pepper, chopped

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2 tablespoons finely chopped garlic

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2 cups canned plum tomatoes

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1 pint red Zinfandel wine

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1 quart shellfish broth (see recipe below)

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1 cup dry sherry

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Herb sachet: thyme, oregano, bay leaf, parsley B tied in cheesecloth

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1 cup dry porcini mushrooms,

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