San Francisco Cioppino

Ingredients

• 1 cup fine olive oil
• 2 large onions
• 2 cloves garlic, mashed
• 1 large bunch parsley, without stems
• 2 can 29 oz each solid-pack tomatoes
• 2 can 6 oz each tomato sauce
• 2 whole bay leaves
• ½ tsp dried oregano
• ¼ tsp dried basil
• salt and pepper
• 2 cup dry white wine
• 1 lb large shrimp, cooked and cleaned
• 2 cup uncooked, bite-size sea trout, bass, rock cod or other firm fish
• 3½ 3 to 4 cooked Dungeness crabs

Method

1. Heat the oil slowly in a large deep kettle. Chop the onions, parsley and garlic together till fine. Saute in the oil till lightly browned.
2. Add the tomatoes, tomato sauce, bay leaves, oregano and basil; add salt and pepper. Simmer gently, covered, 1 hour.
3. Add the wine, prawns and fish. Cook 20 minutes, stirring occasionally.
4. Crack the crab claws, leaving the meat in the shells; remove the remaining meat from the crabs. Put the crab meat and cracked claws in the kettle, correct the seasoning and cook another 5-10 minutes to heat through.

Notes

Serves 6-10.

Original card

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

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