Seafood Soup

Name: Seafood Soup
Yield: serves 8
Ingredients: 1/4 cup extra-virgin olive oil; All-purpose flour, for dredging; 12 ounces monkfish, trimmed and cut into 2-inch pieces; 1 medium onion, chopped; 1 cup chopped celery; 2 tablespoons tomato paste; 1/2 teaspoon peperoncino flakes; 1 cup dry white wine; 1 red bell pepper, chopped; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 3 sprigs fresh thyme; 1/2 teaspoon kosher salt; 2 dozen littleneck clams, scrubbed; 2 pounds mussels, scrubbed; 1 pound large shrimp, peeled and deveined; 8 ounces jumbo lump crabmeat, picked over; 2 tablespoons chopped fresh Italian parsley

December 14, 2011

Cioppino is a delicious Ligurian fish stew, and since many emigrants from Liguria settled in San Francisco, some of the best renditions of the dish on this side of the ocean are found in San Francisco. California Italians were great contributors to the American fabric, and I am sure they all enjoyed a good bowl of cioppino. It might be a bit more complicated to eat, and perhaps your guests will balk, but I like my cioppino with crab legs in their shells.

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