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(E) San Francisco Style Cioppino
By Nenad N. Bach | Published  03/23/2002 | Croatian Cuisine | Unrated
(E) San Francisco Style Cioppino
Op-ed at the bottom of the page. 
In February 1929, Sunset Magazine adopted the editorial policy that still 
guides it: a magazine of Western living for people who live in the West. 
Over the years, the recipes that have appeared in its pages have become a history 
of Western tastes. 
Such factors as climate, geography, and ethnic mixtures have shaped its 
regional life style. Informality and a willingness to experiment are a large 
part of everyday experiences in the West. 
They first presented San Francisco's famous Cioppino in 1941, crediting its 
invention to San Francisco fishermen from the Dalmatian Coast (Croatia) 
Dungeness crab is the star of this robust shellfish stew; clams and shrimp 
add their flavors, too. 
It's traditional to sop up the thick tomato and garlic sauce with lots of 
extra-sour sourdough bread. 
San Francisco Style Cioppino 
1/4 cup olive oil or salad oil 
1 large onion, chopped 
2 cloves garlic minced or pressed 
1 large green bell pepper, stemmed,seeded, and chopped 
2/3 cup chopped parsley 
1 can 15oz tomato sauce 
1 can 28oz tomatoes 
1 cup dry red or white wine 
1 bay leaf 
1 teaspoon dry basil 
1/2 teaspoon dry oregano leaves 
12 clams in shell, suitable for steaming, scrubbed 
1 pound large shrimp (about 30 per lb), shelled and deveined 
2 ive or cooked large Dungeness crab (about2lb each) 
    ,cleaned and cracked 
In a 6-8 quart pan over medium heat, combine oil, onion, garlic, bell 
pepper, and parsley; cook, stirring often, until onion is soft. Stir in tomato 
sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil, 
and oregano. Cover and simmer until slighly thickened, about 20 minutes. 
To broth, add clams, shrimp, and crab. Cover and simmer gently until clams 
pop open and shrimp turn pink, about 20 minutes longer. 
Ladle hot broth and some of each shellfish into large soup bowls or soup plates. 
Makes 6 servings. 
Please write to Sally and ask her to put Croatian Cuisine as a part of Ethnic Cuisine. First address is a sample 
for the German Cuisine at her site and the second address is an Ethnic Cuisine Page. There are many more sites that need such attention. If there is a site that reflects on Croatian Cuisine, that should be presented as a possibility. People will use the info if it is ready to go. National cuisine is part of a culture's identity. 
There we go, I found it on a That is the third address. Use that as a sample and compliment them. 
On you can find the most comprehensive LINKS library of Croatian lifestyle. 
BRAVO as well as What a magnificent job you have done ! 
Nenad Bach 
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