San Francisco-Style Cioppino


This is guest blogger, Leila (Valencia, CA). Here is another seafood soup. I love that this recipe is from Sunset Magazine in 1941!


San Francisco-Style Cioppino
From Sunset Magazine first presented in 1941

Makes 6 Servings

¼ cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, stemmed, seeded and chopped
1/3 cup chopped parsley
1 can (15oz) tomato sauce
1 large can (28oz) tomatoes
1 cup dry red or white wine
1 bay leaf
1 tsp dry basil
½ tsp dry oregano leaves
12 clams in shell, suitable for steaming, scrubbed
1 lb large shrimp (about 30 per pound) shelled and deveined
2 live or cooked large Dungeness crabs (about 2 lbs each), cleaned and cracked

In a 6 to 8 quart pan over medium heat, combine oil, onion, garlic, bell pepper and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil and oregano. Cover and simmer until slightly thickened, about 20 minutes.

To broth, add clams, shrimp and crabs. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 more minutes. Ladle broth and some of each shellfish into large soup bowls.

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