San Francisco Style Cioppino
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned tomatoes||28 Ounce (1 Large Can)|
|Dry wine||1 Cup (16 tbs) (Red / White Colored)|
|Dry basil||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Clams in shell||12 , scrubbed (Suitable For Steaming)|
|Large shrimp||1 Pound, shelled and deveined (About 30 Per Pound)|
|Dungeness crabs||4 Pound, cleaned and cracked (2 Live/Cooked Large, About 2 Pound Each)|
In a 6- to 8-quart pan over medium heat, combine oil, onion, garlic 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.