This recipe is a modification of the one from Fara.
1/3 cup of extra virgin olive oil
4 cloves of garlic
1 large onion chopped
10 leaves of fresh basil
2 cans (14 oz) of Crushed tomatoes
1 can (8 oz) of tomato sauce
1 tsp oregano
1 tsp parsley
1-2 teaspoons of dried red pepper.
1 cup dry white wine
2 lbs of firm white fish (Halibut or Monk fish)
1-2 lbs of medium clams (well scrubbed)
1-2 lbs of medium mussels (well scrubbed)
1-2 lbs medium shrimp
1 lb of medium sea scallops
1/2 lb of cleaned squid
2-3 Dungeness crabs.
(Alternatively, 2doz clams, 2 doz mussels, 1-2 doz shrimp)
Heat oil over moderate heat, and add garlic and onions and red pepper flakes. Cook until onions
are translucent. Add the wine and reduce the liquid add tomatos and all herbs.
Boil crabs in separate pot for a few minutes. After they cool enough to handle,
remove top shell and rinse in sides. Quarter crabs and crack large legs.
Steam clams and mussels in a pan with small amount of water (1 inch). Remove all
shell fish that have opened. Save clam water to add to sauce.
Add crab, clams and mussels to the sauce and simmer for 15 minutes. Let stand
in a cool place (refrigerate if possible.) 1 day of resting is not too much.
Add fish and bring Cioppino to a slow boil. When fish is cooked, add shrimp, scallops
in the last 5 minutes and squid just prior to serving.
You can add some Parm. cheese prior to serving. Serve with Garlic or Parm. bread.
(I no longer use the tomato sauce and just add 1 more can of crushed tomatoes)
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