Ingredients: |
Ingredients: 3/4 C butter
2 medium onions, chopped
3 cloves garlic, minced
1 bunch fresh parsley leaves, minced
2 15.5 oz cans plum tomatoes, undrained and cut up in can
2 8oz bottles clam juice
2 bay leaves
1 T dried basil leaves
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1 1/2 C dry red or white wine
12 small hard shell clams in shell
12 mussels in shell
1 1/2 lbs raw extra large shrimp, peel and devein
1 1/2 lbs bay scallops
1 1/2 lbs fish fillets(halibut, cod or salmon cut in chunks
1 1/2 C flaked crab meat
salt and pepper to taste
Toasted sourdough bread
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Directions: |
Directions:To add additional flavor, cover peeled shrimp shells with water and simmer for 7-10 minutes. Strain and add broth to soup. In a large soup pot or cast iron Dutch oven over medium low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano and red or white wine. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes to 1 hour.
Scrub clams and mussels with a small stiff brush under cold running water. Remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water. Gently stir in the clams, mussels, shrimp, scallops, fish fillets and crab meat to the prepared stock. Cover and simmer 5-7 minutes until clams pop open and shrimp are opaque when cut. Remove bay leaves; season with salt and pepper to taste. Remove from heat and ladle broth and seafood into large soup bowls.
Toast slices of sourdough bread and place in bottom of bowl before serving. |
This recipe for San Francisco Cioppino is from