Name: Cioppino
Ingredients: 1/4 c olive oil; 1 large onion, chopped; 3 cloves garlic, pressed; 1/3 c chopped parsley; 1 can (15 oz) tomato sauce; 1 can (28 oz) tomatoes; 1 c dry red wine; 1 bay leaf; 1 1/2 teaspoon thyme, crumbled; 1 teaspoon basil, crumbled; 1/2 teaspoon oregano, crumbled; 12 clams in shell, scrubbed; 1 pound large shrimp (under 30 per lb), shelled and deveined; 1 cooked large Dungeness crab, cleaned and cracked; 1 pound white fish (such as sea bass); pinch of cayenne pepper

Cioppino

Ingredients

1/4 c olive oil
1 large onion, chopped
3 cloves garlic, pressed
1/3 c chopped parsley
1 can (15 oz) tomato sauce
1 can (28 oz) tomatoes
1 c dry red wine
1 bay leaf
1 1/2 teaspoon thyme, crumbled
1 teaspoon basil, crumbled
1/2 teaspoon oregano, crumbled
12 clams in shell, scrubbed
1 pound large shrimp (under 30 per lb), shelled and deveined
1 cooked large Dungeness crab, cleaned and cracked
1 pound white fish (such as sea bass)
pinch of cayenne pepper

Instructions

In a large kettle, saute the onions and garlic in olive oil until the onions are soft (about 5 minutes). Add the parsley, tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, and spices. Bring to a boil. Reduce heat, partially cover, and simmer for 30 minutes. Add the clams and simmer 10 minutes. Add the white fish, shrimp and crab and simmer 20 minutes more. Serve in large soup bowls. Makes 3 large servings.