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

Cioppino

2 quarts water

1 cup dry white wine

3 tablespoons Seafood Redi-Base

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 pepper to taste

1. In a large pot add the water, white wine, Redi-Base, 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 Cook's Note 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.

Cook's Note: Many cooks keep the clam and mussel shells for presentation in the serving bowls.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.