Tadich Grill Cioppino

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Keywords: american, seafood, soups Yield: 4 skewers Preparation Time: 10 minutes Cooking Time: 2 1/2 hours Ingredients: 1/4 cup 1/4 cup 1/2 large 2 tsp 1/2 rib 1 large 1 tbsp 1/2 each 1/2 large 1 can 1 taste 2 cups 1 tsp 1/4 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1 cup 1/2 lb 1/2 lb 8 each 8 each 8 each 8 large 1 each as req Olive oil unsalted butter Yellow onion, chopped Garlic,chopped Celery,chopped carrot,chopped Fresh fennel bulb,chopped Green bell pepper, chopped Leek,chopped crushed italian tomatoes (28 oz) tomato paste Water kosher or sea salt freshly ground black pepper Fresh oregano,minced fresh basil,minced Fresh thyme,minced Dry White Wine halibut in 2 inch cubes swordfish in 2 inch cubes Cherrystone clams, scrubbed mussels, scrubbed and bearded bay scallops prawns ,peeled and de veined Dungeness crab, cracked and cleaned Chopped italian parsley for garnish

Procedure: 1. Heat olive oil and butter in Dutch oven or large heavy pan over medium heat. Add onion and garlic and saute 1 minute. Add celery, carrot, fennel, bell pepper and leek and saute 5 minutes until softened. Stir in crushed tomatoes, tomato paste, water, salt, pepper, oregano, basil, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally, until reduced and thick. Remove bay leaves. Stir wine, halibut and swordfish into sauce and cook 15-20 minutes, until fish flakes easily with a fork. Scrub clams and mussels. Gently add scallops, prawns and cracked crab to .the sauce. Place clams and mussels on top. Cover and simmer until clams and mussels open, 5-7 minutes. 2. Adapted from ''Tadich Grill: The Story of San Francisco's Oldest Restaurant, With Recipes,'' by John Briscoe and Michael Buich (Ten Speed Press).the sauce.

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