Cioppino (Seafood Stew)

Ingredients

• 1 cup diced onion
• 3 cloves garlic, minced
• 1 cup diced celery
• ¾ cup julienne sliced green pepper
• 1 cup julienne sliced carrots
• ¼ cup olive oil
• 1 can 29 oz stewed tomatoes
• 1 can 15 oz tomato sauce
• 1 cup white wine
• 3 tbsp minced parsley
• 2 tsp salt
• ¼ tsp pepper
• ¼ tsp thyme, marjoram and sweet basil, each
• 1 lb rock cod, red snapper and halibut, each
• 1 Dungeness crab, cleaned and cracked
• 1¾ dozen 1 1/2 to 2 dozen hard shell clams
• ¼ cup parsley flowerettes

Method

1. Saute the onion, garlic, celery, green pepper and carrots in the olive oil. Add the stewed tomatoes, tomato sauce, white wine, minced parsley and seasonings. Cover and simmer 30 minutes.
2. Cut the rock cod and red snapper in 2-inch pieces. Cut the halibut in 1-inch pieces. Arrange the fish, cracked crab and clams in a large kettle. Pour the sauce over the fish. Cover and simmer 15 to 20 minutes or until the clams open and the fish flakes at the touch of a fork. Sprinkle with the parsley flowerettes.
3. Serve with crusty French bread, crispy green salad and icy glasses of dry white wine.

Notes

Yields: 6 to 8.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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