Cioppino

Name: Cioppino
Yield: Makes 6 servings
Ingredients: 4 large garlic cloves, minced; 2 medium onions, finely chopped; 1 Turkish bay leaf or 1/2 California bay leaf; 1 teaspoon dried oregano, crumbled; 1 teaspoon dried red pepper flakes; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; 1 green bell pepper, seeded and cut into 1/4-inch dice; 2 tablespoons tomato paste; 1 1/2 cups dry red wine; 1 (28- to 32-ounce) can whole plum tomatoes, drained, reserving juice, chopped; 1 cup bottled clam juice; 1 cup chicken broth; 1 (1-pound) king crab leg, thawed if frozen; 18 small (2-inch) hard-shelled clams (1 1/2 pounds), such as littlenecks, scrubbed; 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces; 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined; 3/4 pound sea scallops, tough muscle removed from side of each if necessary; 1/4 cup finely chopped fresh flat-leaf parsley; 3 tablespoons finely chopped fresh basil; Shredded fresh basil leaves and small whole leaves, for garnish; Focaccia or sourdough bread, for serving

November 7, 2012

Shrimp, scallops, crab, clams, and red snapper make up this 60-minute fish stew, a dish that sounds Old World Italian but most likely originated in the Italian-Portuguese neighborhood of San Francisco known as North Beach. Although the recipe may seem overwhelming at first, the ingredient list is in fact just made up of kitchen pantry staples and seafood. To cut costs, double up on the least expensive wild seafood and omit the priciest. Serve with a toasted baguette.

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