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  • Eva SF DIST Behle

    Bodega Bay Cioppino Recipe by Beth "This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!"

  • Barbara Palumbo

    Bodega Bay Cioppino Ingredients 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, crushed or to taste 2 (28 ounce) cans diced tomatoes with juice 1/2 cup dry white wine 1/4 cup chopped fresh parsley 1/2 teaspoon dried basil 2 teaspoons salt 1/2 teaspoon cracked black pepper 1 bay leaf 1 pound scallops 24 littleneck clams 1 1/2 pounds crab legs 1 pound unpeeled, large fresh shrimp

  • Jessica Poole

    Bodega Bay Cioppino - one of my fav Italian dishes

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Cioppino ("little soup" in the Genoese dialect) is a stew of seafood and vegetables which originated with Portuguese and Italian fishermen who had settled in the North Beach section of San Francisco in the late 1800's.

Seafood Cioppino-If you're looking for a great seafood recipe to create in your slow cooker, this classic fish stew is just the ticket. It's full to the brim with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal.—Lisa DiPrima, Milford, New Hampshire This recipe is: Diabetic Friendly