CRAB CIOPPINO

Serve with sourdough bread to dip in the thick, red, garlicky sauce.

CIOPPINO SAUCE

1/3 cup olive oil (to eliminate fat, use a small amount of water)

1 large onion, sliced

1 bunch green onions, sliced with some tops

1 green pepper, seeded and coarsely chopped

3 large cloves of garlic, more to taste

1/3 cup lightly packed fresh parsley

1 can (1 lb.) tomato puree

1 can (8 oz.) tomato sauce

1 cup dry white or red wine

2 cups of water

1 Bay leaf

3 teaspoons salt

1/4 teaspoon pepper

1/8 teaspoon EACH dry rosemary and thyme leaves

In a wide deep pan, add oil (or water), onion, green onion, green pepper and

garlic. Saute stirring occasionally approximately 5 minutes. Add parsley, tomato

puree, tomato sauce, wine, water, bay leaf, salt, pepper, rosemary and thyme.

Bring to a boil, reduce heat and simmer gently for about one hour. (You can do

this up to 12 hours ahead but cover and chill until ready to use.)

Add to simmering sauce:

10 lbs. rock Crab, cooked, cleaned and separated into quarters

1 dozen clams, that have been rinsed in cold running water

1 lb. medium prawns

3/4 lb. Red Snapper or other similar white fish

(Mussels and Calamari can also be added if desired.)

Simmer until fish is cooked and clams are opened.....20-30 minutes.

Makes 6 servings.