Cioppino

Cioppino is said to have been created by San Francisco's fishing community.

Recipe Ingredients:

2 quarts water
1 cup dry white wine
3 tablespoons seafood base or bouillon granules
2 bay leaves
8 clams, scrubbed
16 mussels, scrubbed and debearded
1 1/2 pounds canned, peeled tomatoes
2 tablespoons chopped parsley
2 tablespoons chopped garlic
1/4 teaspoon dried oregano leaves
1 pound firm white fish
1 pound crab meat, cleaned/shelled
Salt and ground black pepper to taste

Cooking Directions:

1. In a large pot add the water, white wine, seafood base or bouillon granules, bay leaves, clams and mussels. Bring to a boil. When clams and mussels open, remove them from pot and separate the seafood from their shells. Discard shells (see tip below).
2. Add the tomatoes, parsley, garlic, oregano, and white fish to the broth. Simmer until white fish is cooked.
3. Add the crab meat, clams and mussels. Cook two minutes more. Season to taste with salt and pepper. Serve.

Makes 8 servings.

Tip: Many cooks keep the clam and mussel shells for presentation in the serving bowls.