San Francisco Cioppino Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
• 24 clams, well scrubbed
• 3 cups dry white wine
• 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
• 2 pounds fresh white fish, cut into large pieces
• 1 tablespoon fresh basil, finely chopped
• Chopped fresh parsley
• 3 large cloves garlic, minced
• 1 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 1 teaspoon fresh oregano, chopped
• 3/4 pound raw shrimp, peeled and deveined
• 3/4 pound scallops
• 3 ounces tomato paste
• 1 medium yellow onion, finely chopped

Instructions:

1. Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
2. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
3. Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
4. Add the onion and garlic and saut over medium heat until soft, but not browned.
5. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
6. Add the fish, scallops, shrimp, crab, and crab butter.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
7. Add the clams and heat for a scant 1 minute.
8. Sprinkle with parsley and serve immediately from the pot.