San Francisco Cioppino

Ingredients

• 1 tablespoon vegetable oil 
• 1.5 cups onion chopped
• 6 cloves garlic finely chopped
• 1 cup parsley fresh chopped
• 28 oz canned tomatoes whole undrained canned
• 14.5 oz canned tomatoes undrained canned
• 8 oz tomato sauce canned
• 0.8 cup wine dry white
• 2 teaspoons basil dried
• 0.3 teaspoon pepper 
• 12 small clams washed
• 1 lb pacific halibut filets fresh cut into 1 1/2-inch pieces
• 1 lb shrimp frozen thawed deveined uncooked peeled
• 6 oz crabmeat cooked chopped
• 1 slices bread french

Equipment

• dutch oven

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
2. Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork.
3. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
4. Return to boiling. Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. Stir in shrimp; cover and simmer until shrimp are pink and firm.
5. Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated.
6. Serve with bread to dip into broth.