San Francisco Cioppino Recipe
0 likes
Servings: 8 servings (4 quarts).
2 tablespoons olive oil 1 medium fennel bulb, thinly sliced 1 shallot, minced 3 garlic cloves, minced 6 fresh thyme sprigs 2 fresh rosemary sprigs 2 tablespoons minced fresh parsley 1/2 teaspoon crushed red pepper flakes 2 cans (15 ounces each) crushed tomatoes, undrained 2 bottles (8 ounces each) clam juice 1 cup dry red wine 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 16 fresh topneck clams 16 fresh mussels, scrubbed and beards removed 16 uncooked shrimp (26-30 per pound), peeled and deveined 1 pound halibut fillets, cut into 1-inch cubes 16 snow crab claws 16 bay scallops 2 cleaned fresh or frozen calamari (squid) tubes, thawed and sliced into 1/8-inch rings (about 2 ounces) 4 tablespoons anise liqueur, such as sambuca
