San Francisco Style Cioppino(Bon Secour Variation)

• 1/4 c. olive oil or salad oil
• 1 large onion
• 2 cloves garlic, minced or pressed
• 1 large green bell pepper, stemmed, seeded and chopped
• 1/3 c. chopped parsley
• 1 (15 oz.) can tomato sauce
• 1 bay leaf
• 1 (28 oz.) can tomatoes
• 1 c. red or white wine
• 1 tsp. dry basil
• 1/2 tsp. dry oregano leaves
• 12 clams in shell, scrubbed (can substitute with small oysters)
• 1 lb. large shrimp, shelled and deveined
• 2 live or cooked large Dungeness crabs (about 2 lb. each, cleaned and cracked or 6 blue crabs)

1. In a 6 to
2. 8-quart
3. pan
4. over medium heat, combine oil, onion, garlic, bell
5. pepper and parsley.
6. Cook, stirring often until onion is soft.
7. Stir in tomatoes (break up with a spoon) and their liquid, wine,
8. bayteaf,
9. basil and oregano.
10. Cover and simmer until
11. slightly
12. thickened,
13. about 20 minutes.
14. To both, add clams (oysters), shrimp and crabs.
15. Cover and simmer gently until clams pop
16. open and shrimp turn pink (I hope the oysters pop open,
17. I don't know if they will or not), about 20 minutes.tadle
18. broth and
19. some of each shellfish into large soup bowls.terve
20. with French
21. bread.
22. It is good over rice too.

olive oil, onion, garlic, green bell pepper, parsley, tomato sauce, bay leaf, tomatoes, red, basil, oregano, shell, shrimp, live

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216003 (may not work)