San Francisco travel guide




San Francisco Travel Guide

San Francisco-style Cioppino

  • 1/4 cup olive oil or salad oil.
  • 1 big onion, chopped.
  • 2 cloves garlic, pulverized or pressed.
  • 1 large green bell pepper, seeded and chopped.
  • 1/3 cup chopped parsley.
  • 1 large can (15 oz.) tomato sauce.
  • 1 large can (28 oz.) tomatoes.
  • 1 cup dry red or white wine.
  • 1 bay leaf.
  • 1 teaspoon dry basil leaves.
  • 1/2 teaspoon dry oregano leaves.
  • 12 small hard-shell clams in shell, suitable for steaming, scrubbed.
  • 1 pound large shrimp (under 30 per lb.) shelled and deveined.
  • 2 cooked large Dungeness crabs (about 2 lbs. each), cleaned and cracked.
  • In a 6 to 8 quart pan, combine oil, onion, garlic, bell pepper and parsley.
  • Cook over medium heat, stirring often, until onion is soft (about 5 minutes).
  • Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil and oregano.
  • Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
  • Add clams, shrimp and crabs.
  • Cover and simmer until clams pop open and shrimp are opaque when cut (about 20 more minutes).
  • Ladle broth and shellfish into 6 large soup bowls.
  • Makes 6 servings.

San Francisco Recipes
Click on the recipe you want to see:

 San Francisco Burrito  San Francisco-style Cioppino
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 King Crab Louis Salad  Irish coffee
 San Francisco Fortune Cookies  San Francisco Sourdough Bread
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 Crab Rangoon  Joe's Special

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