Recipe by norm
"You can serve this true San Francisco dish with garlic bread."
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green bell pepper, chopped
2 (16 ounce) cans
1 (16 ounce) can
1 (6 ounce) can
crushed dried basil
red pepper flakes
ground black pepper
shrimp, peeled and deveined
cod fillets, cut into 2-inch chunks
clams in shell, scrubbed, or more to taste
mussels, cleaned and debearded, or more to taste
I highly recommend breaking down your own crab for the stew. It's easier than you think and you can save all the yummy juices and "butter" for the broth. Add the crab when you add the other shell fish.
I make a few variations to the recipe - I add 3-4 minced anchovy fillets when I add in the garlic. I also add the tomato paste and cook for a couple of minutes, until nice and caramelized. I then add in the crab juices and "butter" along with a bottle of clam juice to deglaze the pan.
On separate occasions I've used dry red & white wine as well as beer. They've all been great so I recommend using whatever your drinking to pair with the recipe.
Also, you only need one large pot for the recipe. You can sauté everything right in the pot, no need for a separate sauté pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Fisherman's Wharf Cioppino
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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