| Cioppino Bodega Bay Style |
| The Little Fish Company |
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Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt 1/2 teaspoon cracked black pepper
1 bay leaf
1 pound fresh Diver Scallops
2 pounds Littleneck Clams
1 medium Dungeness Crab (cracked and cleaned)
1 pound fresh Bodega Snapper
1 pound fresh Wild White Prawns (unpeeled)
Directions
Heat olive oil in a very large heavy pot over medium-high heat. Add onion
and garlic, and cook until soft, stirring frequently. Pour in tomatoes and
white wine, then season with parsley, basil, salt, pepper and the bay leaf.
Reduce heat to medium-low, and simmer until liquid is reduced almost
completely, about 1 hour.
Add clams, scallops, clams, crab, fish and prawns to the pot. Cover, and
cook over medium heat until clams open. Scoop portions into large bowls to
serve.
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt 1/2 teaspoon cracked black pepper
1 bay leaf
1 pound fresh Diver Scallops
2 pounds Littleneck Clams
1 medium Dungeness Crab (cracked and cleaned)
1 pound fresh Bodega Snapper
1 pound fresh Wild White Prawns (unpeeled)
Directions
Heat olive oil in a very large heavy pot over medium-high heat. Add onion
and garlic, and cook until soft, stirring frequently. Pour in tomatoes and
white wine, then season with parsley, basil, salt, pepper and the bay leaf.
Reduce heat to medium-low, and simmer until liquid is reduced almost
completely, about 1 hour.
Add clams, scallops, clams, crab, fish and prawns to the pot. Cover, and
cook over medium heat until clams open. Scoop portions into large bowls to
serve.