Cioppino is said to have been created by San Francisco's fishing community.
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
- 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).
- Add the tomatoes, parsley, garlic, oregano, and white fish to the broth. Simmer until white fish is cooked.
- 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.