Cioppino is a tomato based seafood stew common in San Francisco. It is pretty easy to make and oh so good.You would thin it was an italian dish but its really an american original.
1/2 fish fillets cut into 2″ chunks (any type of fish will work,I like calamari steaks
8 scallops/jumbo shrimp/clams/mussels whatever you prefer
4 dungeness crab clusters/snow crab clusters or 1 6.5 oz can lump crab meat
1 qt seafood stock
28 oz can crushed tomatoes
1 Tbsp each basil,rosemary,oregano
1/4 tsp cayenne
1 diced onion
1 diced red bell pepper
6 cloves garlic minced
In a large saute pan saute the onions and bell pepper 5 minutes over med high heat. add the garlic and saute 30 seconds more
add the basil,rosemary,oregano and cayenne . cook 1 minute
add the seafood stock and teh crushed tomatoes. stir to mix well and bring to a boil. lower heat to a simmer and add the seafood except the lump crab meat if using. simmer 1o minutes covered. add the lump crab meat if using and simmer 5 minutes more. (no matter whether you use the lump crab or no the total simmer time is 15 minutes)
serve with crusty bread t mop up the juice.