San Francisco Cioppino Recipes

Ingredients :

2 tbsp olive oil

1/2 cup chopped yellow onion

1/2 cup finely sliced leek

2 medium carrots, sliced

1 small green pepper, chopped

1 cup sliced button mushrooms

1 clove garlic, minced

1/2 tsp sea salt

1/2 tsp white pepper

1/4 cup finely chopped basil

1/2 pound Roma tomatoes, chopped

1 tsp honey

1/2 cup sherry

1/2 pound sea bass

1 cup white wine

1/4 pound medium shrimps, peeled (reserve shells)

1/4 pound scallops

1/2 pound clams, with shells

Heat 1 tbsp of the olive oil in a large saucepan. Saute onion, leeks, carrots, green pepper, mushrooms, garlic, salt and pepper until mushrooms are limp. Add basil, tomatoes, honey, and sherry and simmer for half an hour. While sauce is cooking, heat the remaining 1 tbsp of olive oil in a large, heavy skillet. Add sea bass and wine, and simmer until just cooked. Remove sea bass and set aside. Add shrimp, shrimp shells, scallops, and clams, and simmer about 10 minutes, or until shrimp is opaque. Remove shrimp shells from wine broth, add sea bass, and stir fish mixture into tomato broth. Heat through and garnish with basil.

Serves 4-6

This light fish stew, with its undertones of basil and sherry, makes a complete meal when served with hot San Francisco sourdough bread and a bitter greens salad.

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