San Francisco-style Cioppino Recipe

Name: San Francisco-style Cioppino Recipe
Ingredients: 1/4 cup olive oil or salad oil; 1 large onion, chopped; 2 cloves garlic, minced or pressed; 1 large green bell pepper, stemmed, seeded and chopped; 2/3 cup chopped parsley; 1 can (15 ounces) tomato sauce; 1 can (28 ounces) tomatoes; 1 cup dry red or white wine; 1 bay leaf; 1 teaspoon dry basil; 1/2 teaspoon dry oregano leaves; 12 clams in shell, suitable for steaming, scrubbed; 1 pound large shrimp, (30 per pound), shelled and deveined; 2 live or cooked large Dungeness crab (about 2 pounds each), cleaned and cracked

"Delicious San Francisco seafood stew dates back to 1941. Serve with crusty sourdough bread to soak up all of the flavorful broth. You can add whatever shellfish you like, and even fish. Scallops and monkfish are good in cioppino. Another suggestion is to serve it over linguine pasta...."

INGREDIENTS

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1/4 cup olive oil or salad oil

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1 large onion, chopped

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2 cloves garlic, minced or pressed

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1 large green bell pepper, stemmed, seeded and chopped

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2/3 cup chopped parsley

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1 can (15 ounces) tomato sauce

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1 can (28 ounces) tomatoes

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1 cup dry red or white wine

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1 bay leaf

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1 teaspoon dry basil

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1/2 teaspoon dry oregano leaves

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12 clams in shell, suitable for steaming, scrubbed

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1 pound large shrimp, (30 per pound), shelled and deveined

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2 live or cooked large Dungeness crab (about 2 pounds each), cleaned and cracked

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