California Cioppino

Ingredients

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 cup parsley, chopped
• 1/4 cup olive oil
• 28 ounces canned tomatoes
• 15 ounces tomato sauce
• 1 cup red wine
• 1 cup water
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1 1/2 teaspoons mixed Italian herbs
• 12 small fresh clams
• 12 fresh mussels
• 1 1/2 lbs halibut fillets, cut into 2-inch pieces
• 1 lb prawns, shelled and deveined
• 1 lb crab, cleaned and cracked
• 1 teaspoon salt

Directions

1. 1

   Saute onion and garlic over moderate heat in olive oil until soft but not browned.

2. 2

   Add parsley, tomatoes, tomatoe sauce, wine, water, vinegar and herbs.

3. 3

   Bring to a boil.

4. 4

   Reduce heat and simmer 40 minutes.

5. 5

   (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.) While sauce is simmering, rinse all fish and seafood in cold water.

6. 6

   Scrub clams thoroughly.

7. 7

   Layer all seafood in large kettle, placing clams and mussels on top.

8. 8

   Pour hot sauce over all.

9. 9

   Cover tightly.

10. 10

    Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.

11. 11

    To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.

12. 12

    Lot of sour french bread.

13. 13

    Enjoy.