Cioppino

Cioppino, San Francisco's gift to the world, evolved from the various fish stews and soups of Italy. Originally, it was cooked on fishing boats while out at sea, but its fame spread and it became a staple of Italian restaurants in SF Its closest ancestor is the port of Genoa where 'ciuppin' was made.

• 2 dozen clams
• 2 pounds red snapper, cod, etc., in chunks
• 2 dozen large shrimp, raw, cleaned
• 1/2 pound large scallops
• 2 frozen lobster tails, cut in half
• 2 Dungeness crab, cooked, cleaned and cracked (can also substitute for the lobster)

METHOD

Heat oil and butter in a heavy soup pot. Sauté onion, scallion, peppers, and garlic until tender, about 20 - 25 minutes.

Stir in mushrooms and sauté 5 minutes longer.

Stir in wine, tomato sauce, tomatoes, bay leaf, oregano, basil, Tabasco, lemon, salt and pepper. Bring mixture to a boil. When boiling, immediately lower heat and simmer for one hour or "until the house smells impossibly rich."

At this point, sauce may be saved (and frozen) for later use. When ready to dine:

Reheat if necessary for 15 minutes; add clams and simmer for 2 minutes.

Stir in snapper, shrimp, scallops, lobster tails. Simmer for 2 minutes. Add crab. Simmer until warm, one minute or until clams open and/or shrimp are pink.

Serve generous portions in big bowls with lots of warm crusty Italian sourdough bread, green salad and a simple red wine.

Calories don't count if you avoid dessert.

Serves 8-12

Contributor: Judith Enright

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