Cioppino

• Meat

  • 1/2 lb Little neck clams

• Seafood

  • 1/8 lb Bay scallops
  • 2 (8-ounce bottles Clam
  • 1 lb Dungeness crab
  • 1/2 lb Fleshed white fish fillets, firm
  • 1/4 lb Mussels
  • 1/4 lb Shrimp, medium
  • 1/4 lb Squid tubes

• Produce

  • 2 Bay leaves
  • 1 Fennel, medium bulb
  • 5 clove Garlic
  • 1/4 cup Parsley
  • 2 tbsp Sweet basil
  • 2 sprigs Thyme, fresh
  • 1 (14.5-ounce can Tomatoes

• Condiments

  • 2 qt Cioppino sauce
  • 1 (15-ounce can Tomato sauce
  • 3 dashes Worcester sauce

• Baking & Spices

  • 1 Black pepper
  • 1/2 tbsp Brown sugar
  • 1 Kosher salt
  • 1 Red pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup White wine

• Other

  • ½ large or 1 medium onion, halved and thinly sliced

Found on justonecookbook.com