Bodega Bay Cioppino


"This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Never any leftovers!"
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2 1/4 h servings
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  1. In a very large, heavy pot, saute onion and garlic in olive oil until soft. Add tomatoes, wine and spices. Simmer until reduced and almost dry. Add seafood and continue to simmer until clams open.
  2. Serve in large bowls with sourdough bread on the side.


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