CioppinoSan Francisco Style

Ingredients

• 12 c olive oil
• 2 large onions chopped
• 1 leek chopped
• 1 medium green pepper seeded and chopped
• 5 stalks celery thinly sliced
• 4 medium carrots thinly sliced
• 2 tsp finely chopped garlic more if you wish
• 1 large can Italian type tomatoes coarsely chopped
• 1 small can tomato paste
• 2 c dry white wine can use red wine
• fresh thyme oregano rosemary bay parsley salt and freshly ground pepper
• 2 live lobsters about 1 14 lb each cut up or 1 large Dungeness crab or 4 small blue crabs or crab legs and claws
• 2 12 to 3 lb firm white fleshed fish cut up into serving pieces
• 1 lb raw medium size shrimp shelled and deveined
• 1 12 doz small hard shelled clams in their shells well washed and scrubbed
• 1 12 doz small mussels in their shells well washed scrubbed and bearded
• scallops optional

Directions

1. In a heavy large pot with a lid heat the oil over high heat until a light haze begins to form over it
2. Then add the chopped onion and leek green pepper garlic celery and carrots
3. Cook stirring occasionally for about 5 minutes or until the vegetables are wilted but not brown
4. Add the tomatoes tomato paste wine and 14 cup chopped parsley 1 teaspoon salt and a few grindings of pepper bay leaf 1 teaspoon thyme 12 teaspoon oregano and rosemary and bring to a boil
5. Lower heat partially cover and simmer 15 minutes