Cioppino Recipe

Fishermen's Cioppino

This cioppino recipe is a classic dish that is easy to make. A rich fish flavored hearty dish that is wonderful served with warm sour dough bread and a glass of wine.

Wine Pairing: My favorite wine to serve with this dish is a Sangiovese from Vino Noceto. This is a small winery located near the Sierra Foothill town of Plymouth in Amador County. Vino Noceto specializes in Sangiovese and all of them are delightful.

Ingredients:
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large green bell pepper,seeded and chopped
2/3 cup chopped parsley
1 can (15 oz) tomato sauce
1 can (28 oz) tomatoes
1 cup dry red wine
1 bay leaf
1 tsp dry basil
1/2 tsp dry oregano leaves
12 clams in shell, suitable for steaming, scrubbed
1 lb large shrimp, (30 per lb), shelled & deveined
2 cooked large Dungeness crab (about 2 lbs each), cleaned and cracked

Instructions:

1. Cook in a 6-8 quart pan the oil, onion, garlic, bell pepper and parsley until onion is soft.
2. Stir in tomato sauce and the tomatoes (along with liquid). Use a spoon to break up the tomatoes.
3. Add wine, bay leaf, basil, and oregano.
4. Cover and simmer for 20 minutes.
5. Add clams, shrimp and crab. Cover and simmer slowly until clams pop open and shrimp turn pink. This takes about 20 minutes.
6. Serve with warm sour dough bread.

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