Cioppino San Francisco version of Zuppa di Pesce
Ingredients
- The Fish
- 24 small clams in shells
- 24 mussels
- 1 1/2 pounds halibut or other firm white fish
- 1 pound lge. shrimp in shells, split & deveined
- 3/4 pound Dungeness crabmeat or lobster meat
- The broth
- 1 medium yellow onion
- 6 sprigs Italian parsley
- 2-3 lge. garlic cloves
- 2 medium carrots
- 2 lge. stalks celery
- 1/4 cup good olive oil
- 28 ounces canned Italian plum tomatoes
- 14 ounces canned tomato puree
- 1 cup red Burgundy or other dry red wine
- 1 cup clam juice (or water)
- 2 tablespoons red wine vinegar
- 1 tablespoon crushed, mixed herbs (basil, rosemary, marjoram, oregano)
- 1 teaspoon red pepper flakes
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