San Francisco Style Cioppino(Bon Secour Variation) - cooking recipe

Ingredients

1/4 c. olive oil or salad oil
1 large onion
2 cloves garlic, minced or pressed
1 large green bell pepper, stemmed, seeded and chopped
1/3 c. chopped parsley
1 (15 oz.) can tomato sauce
1 bay leaf
1 (28 oz.) can tomatoes
1 c. red or white wine
1 tsp. dry basil
1/2 tsp. dry oregano leaves
12 clams in shell, scrubbed (can substitute with small oysters)
1 lb. large shrimp, shelled and deveined
2 live or cooked large Dungeness crabs (about 2 lb. each, cleaned and cracked or 6 blue crabs)

Preparation

In a 6 to
8-quart
pan
over medium heat, combine oil, onion, garlic, bell
pepper and parsley.
Cook, stirring often until onion is soft.
Stir in tomatoes (break up with a spoon) and their liquid, wine,
bay\tleaf,
basil and oregano.
Cover and simmer until
slightly
thickened,
about 20 minutes.
To both, add clams (oysters), shrimp and crabs.
Cover and simmer gently until clams pop
open and shrimp turn pink (I hope the oysters pop open,
I don't know if they will or not), about 20 minutes.\tLadle
broth and
some of each shellfish into large soup bowls.\tServe
with French
bread.
It is good over rice too.