San Francisco Cioppino Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon olive or vegetable oil | ||
| Tomato puree | 1 Can (10oz) | |
| Chopped basil | 2 Tablespoon, crumbled | |
| Salt | 2 Teaspoon | |
| Clam Juice | 1 Bottle (1l) | |
| King crab | 2 Pound, frozen | |
| 1/2 pound prawns or shrimp | ||
| Halibut fillet | 1 pound, frozen | |
Directions
1 Saute onion and garlic in oil in a large saucepan until soft; stir in tomatoes in tomato puree, basil, salt and clam juice; bring to boiling; lower heat; simmer 30 minutes.
2 While sauce simmers, cut crab legs into 3-inch pieces (no need to thaw frozen crab); scrub clam shells well; shell and devein prawns or shrimp; cut halibut into small pieces.
3 Layer crab legs, then clams, then prawns or shrimp and finally halibut in a deep kettle; pour sauce over.
4 Bring slowly to bubbling; lower heat; simmer 15 minutes.
2 While sauce simmers, cut crab legs into 3-inch pieces (no need to thaw frozen crab); scrub clam shells well; shell and devein prawns or shrimp; cut halibut into small pieces.
3 Layer crab legs, then clams, then prawns or shrimp and finally halibut in a deep kettle; pour sauce over.
4 Bring slowly to bubbling; lower heat; simmer 15 minutes.
Chef
