How to Make Cioppino

Any native San Franciscan will tell you that this dish originated in the North Beach section of town. Despite its impressive appearance, cioppino is pretty easy to make. Serves six to eight people.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1/2 small fennel bulbs - stalks discarded, the rest finely chopped
• 1/4 c. freshly chopped Italian parsleys
• 1/2 tsp. salt
• 1 1/2 lbs. fresh clams - washed
• 1 1/2 c. dry white wines such as pinot grigio
• 5 garlic cloves - peeled and minced
• 2 large cans whole, peeled tomatoes - tomatoes crushed between fingers
• 3/4 lb. boneless white fish fillets such as halibut
• 3/4 lb. large shrimp - peeled and deveined
• 1/4 tsp. freshly cracked black pepper
• 2 small onions - peeled and roughly chopped
• 3 Dungeness crabs - cleaned

1. Using a large knife, remove the legs from the crabs and section the bodies into four or five large pieces.
2. Heat the olive oil in a large pot over medium heat.
3. When the oil is hot, add the onion and cook for 3 or 4 minutes. Add the parsley and garlic and cook another minute.
4. Add the wine and cook for 2 minutes. Add the tomatoes and their juice and the fennel. Simmer for 30 minutes.
5. Add the crab pieces and the fish; cook for 5 minutes. Put the clams and shrimp in the pot and cook until the clams all open.
6. Add the salt and pepper and taste; increase the seasoning if needed.
7. Serve in large dinner bowls with a crab-shell cracker and lots of bread for mopping the broth.