Fisherman's Wharf Cioppino Recipes

Makes 4 servings

    1 cup onions chopped                                           
    1/2 cup green bell peppers chopped                             
    1 tablespoon garlic minced                                     
    1/4 cup olive oil or vegetable oil                             
    2 16-ounce cans tomatoes peeled cut up                         
    1 cup white wine                                               
    1/4 cup parsley chopped                                        
    3 tablespoons tomato paste                                     
    2 teaspoons chicken bouillon                                   
    2 teaspoons basil dried basil leaves, crushed                  
    1 teaspoon oregano                                             
    1/4 teaspoon black pepper                                      
    1 pound cod filets cut in 2-inch pieces                        
    1 pound crab legs cracked and cut in 4-inch pieces             
    8 to 10 clams in shell scrubbed (optional)                     
    1/2 pound shrimp shelled and deveined                          
    1 tablespoon parsley minced                                    
    Lemon wedges                                                   
    Sourdough bread or rolls                                       

In a heavy 4-quart saucepot over medium heat, saute onion, green pepper and garlic in oil for 10 minutes or until onion is transparent.

Add tomatoes, wine, 1/4 cup parsley, tomato paste, bouillon granules, basil, oregano and pepper; stir and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes.

Add cod, crab and clams. Bring to a boil, cover and simmer for 8 minutes. Stir shrimp into liquid; bring to a boil and simmer for 2 minutes or until fish and shrimp are opaque and clams open.

Ladle soup into bowls, evenly distributing the shellfish. Sprinkle with 1 tablespoon parsley and garnish with lemon. Serve immediately with bread or rolls.