Classic Italian Cioppino
|Dried mushrooms||2 Ounce (Italian)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), minced|
|Green bell pepper||1 , chopped|
|Tomatoes||4 Large, peeled, seeded, chopped|
|Tomato puree||1⁄3 Cup (5.33 tbs)|
|Tomato paste||2 Tablespoon|
|Fish stock||2 Cup (32 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped basil/1 1/2 teaspoons dried leaf basil||2 Tablespoon|
|Black pepper||To Taste|
|Dungeness crab||2 Pound, cleaned, cracked|
|Hard shell clams||18 Small, scrubbed (Or Medium Size)|
|Skinless fish fillets||1 Pound, cut into 2 inch pieces (Firm Texture)|
|Medium shrimp||1 Pound, peeled, deveined|
Thoroughly rinse mushrooms.
In a small bowl, cover rinsed mushrooms with warm water; soak 20 minutes or until soft and pliable.
Strain soaking liquid through several layers of cheesecloth; set aside.
Coarsely chop soaked mushrooms', set aside.
Heat oil in a large kettle.
Add onion; saute until soft and transparent.
Add chopped mushrooms, garlic and green pepper.
Cook 5 minutes longer.
Add tomatoes, tomato puree, tomato paste, stock, wine, parsley and basil.
Add 3 to 4 tablespoons reserved strained mushroom liquid.
Add sugar, salt and black pepper to taste.
Cover and simmer 20 minutes.
Broth can be made ahead to this point and refrigerated 6 to 8 hours.
At serving time, bring broth to a simmer.
Add crab pieces; cover and cook 3 to 5 minutes.
Add clams and fish pieces; cover and simmer 5 minutes longer.
Cook until shrimp become firm and turn pink, and clams open, 3 to 5 minutes.
Discard clams that do not open.