Recipe(tried): California Cioppino

California Cioppino

2 dozen fresh clams in shells
1 1/2 pounds halibut or rock cod fillets, cut into serving pieces
1pound large shrimps in shells, split and deveined
2 medium size Dungeness crabs
1 medium size onion
2 large garlic cloves (optionally more)
6 parsley sprigs
1/4 cup olive oil
3 1/2 cups canned Italian plummed tomatoes
1 3/4 cups canned tomato puree
1 cup red burgundy or other dry red wine
1 cup water (or clam juice)
2 tablespoons wine vinegar
1 tablespoon crushed mixed herbs (Sweet basil, rosemary, marjoram and oregano)
1 1/2 teaspoons seasoned salt
1/2 teaspoon seasoned pepper

Use a Dutch oven or large pot with lid. Chop onion, garlic and parsley fine. Cook in oil over moderate heat until soft but not browned. Add tomatoes, tomato puree, wine, water, vinegar, herbs, salt and pepper. Bring to a boil. Reduce heat and simmer for 40 minutes. This basic sauce may be made ahead of time, to be cooled and refrigerated if desired, but heat before adding to fish. While sauce is cooking, place clams in cold salted water (1/4 cup salt to 2 quarts water) for 30 minutes. Dress the crabs, crack claws and break into serving pieces. When sauce is completed, reserve it in a separate container. Layer all the fish in the kettle, placing clams on top. Pour sauce over all. Cover tightly and cook over low heat for 20 to 25 minutes. Serve in large heated bowls.

Makes 6 servings.

Note: Frozen rock lobster tails may be used in place of crabs; frozen shrimp may be substituted for fresh; canned clams (two 10 1/2 ounce cans) may be used when fresh clams are not available