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Receta Fisherman's Wharf Cioppino

by Global Cookbook

Ingredientes

1/4 c. Extra virgin olive oil 1 lrg Onion -- finely minced 1 x Red or possibly green bell pepper -- Seeded and minced 3 x Cloves garlic -- chopped 1/2 c. Finely minced parsley 1 tsp Dry basil 1/2 tsp Dry oregano 28 ounce Italian plum tomatoes (1 lg Can) -- coarsely minced 6 ounce Tomato paste (1 can)

2 c. Dry white wine 1 tsp Salt 1/4 tsp Coarsely grnd pepper 1 lb Rock cod fillets -- cut in 1 x Inch square 3 lb Dungeness crabs (2 medium Crabs) -- cooked & cleaned 1 lb Shrimp -- shelled and Deveined 12 x Fresh Clams in shells -- scrubbed

Direcciones

1. In a deep, heavy, large kettle or possibly Dutch oven, heat extra virgin olive oil over medium heat. Add in onion and bell pepper. Cook, stirring often, till onion is soft but not browned. Fold in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.
2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat till sauce is fairly thick (30 to 35 min).
3. Add in, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook till crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 min). Throw away any clams which don't open. Taste; add in salt if needed.
4. Serve in large, shallow bowls which have been warmed.

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