Cioppino, Calabrese

• Sauce Base
• 2 - 3 ea Onions, minced or medium chopped
• 1 - 2 bulbs Garlic
• 2 14 oz cans diced tomatoes
• 2 4 oz cans tomato sauce or puree
• red wine - (Chianti, Burgundy, Merlot)
• Italian seasonings to taste.
• olive oil
• water
• Seafood
• 7 large Dungeness Crabs (live if possible), Cleaned and cracked just before addition to the sauce.
• 10 lbs Clams - scrubbed clean. (Discard any that are open)
• 2 lbs mussels (Optional)
• 5 lbs Prawns (in shells) - rinsed.
• 1 lb fresh oysters with liquor (Optional)
• 2 loaves Garlic Bread

1. Sauce Base
2. 1 Chop or mince onions, and garlic. Saute in olive oil until translucent.
3. 2 Add diced tomatoes and 2 cans water.
4. 3 Add tomato sauce or puree plus 2 additional cans of water.
5. 4 Add red wine (Use 14 oz can for measure).
6. 5 Add Italian seasoning to taste.
7. 6 Adjust amount of sauce depending on quantity and size of seafood.
8. Seafood
9. 1 About 30 minutes before you want to serve, add clams and mussels (if desired).
10. 2 10 minutes later, add the cracked and clean live crabs.
11. 3 5 minutes later, add the prawns and oysters (if desired).
12. 4 When the crab shells turn red and the prawns are pink and the clam shells start to open, then it is ready to serve.
13. 5 Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine (Chianti et al) and enjoy.

onions, garlic, tomatoes, tomato sauce, red wine, italian seasonings, olive oil, water, seafood, before addition, clean, mussels, prawns, oysters, loaves garlic

Taken from www.epicurious.com/recipes/member/views/-cioppino-calabrese-1245866 (may not work)