Cioppino You'd think cioppino is an Italian soup, but it really originates in San Francisco. It means fish stew. You can really use whatever you have available. I have used clams, mussels, King crab, shrimp, sea scallops, and halibut. Try to find a good variety of fish and seafood when making this recipe. Serve with some crusty bread for a great meal! Ingredients:   4 tbl. olive oil   ½ cup yellow onion, chopped   ½ cup red pepper, chopped   3-4 cloves garlic, minced   1 - 14 oz. canned plum tomatoes, chopped   1 - 6 oz. can tomato paste   red wine (start with ½ the bottle and add to taste)   1½ cup clam juice   1 bay leaf   ½ tsp. red pepper flakes   ½ tsp. oregano   ½ tsp. thyme   12-16 mussels   12-16 clams   ½ lb. King crabmeat   ½ lb. sea scallops, halved or quartered   ½ lb. halibut   fresh lemon juice, to taste Instructions: In a large soup pot, heat olive oil. Add onion, red pepper and garlic. Cook until the onion is soft. Stir in the canned tomatoes and tomato paste. Add the red wine, to taste, and the clam juice. Then add the bay leaf, red pepper flakes, oregano and thyme. Bring to a simmer. Stir in lemon juice, to taste. At this point it is important to taste the soup. You may want to add more red wine, lemon juice or seasonings. Add the halibut, shrimp, scallops, mussels and clams. Cover and let simmer 3-5 minutes, until clams and mussel shells open. Gently stir in crabmeat and serve. Serves: 4 Return to Soup Index
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