San Francisco Cioppino Chili
It may be the City by the Bay, but our SF Chili has oceans of flavor (and a bit of heat) making it a real
crowd pleaser no matter where it is served.  Dish up steaming, aromatic bowls rich with shrimp, scallops
and crab.  Serve with fresh sourdough bread and some chardonnay from just a bit east on I-80 and
north into the valley.

Level of Difficulty: Easy

Serves 8.

2 tablespoons olive oil
1 onion, diced
1 bulb fennel, diced (reserve fronds for garnish)
1 green bell pepper, diced
1 jalapeno, minced
1/2 teaspoon red chili flakes
6 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper
1 bay leaf
1 (8 oz.) bottle clam juice
2 cups dry white wine
1 (28 oz.) can whole, peeled tomatoes in puree
1 (6 oz.) can tomato paste
10 clams, scrubbed
½ lb. mussels, scrubbed and debearded
2 king crab legs, cracked into large pieces
1 lb. halibut, cut in large chunks
½ lb. peeled and deveined shrimp
½ lb. sea scallops
½ cup fresh basil, torn
2 tablespoons Pernod (optional)

Heat the olive oil in a large stockpot over medium-high heat. Add the onion, fennel and green pepper,
sauté for 6-8 minutes, until onion is translucent. Add the jalapeno, red chili flakes, garlic, salt, pepper
and bay leaf. Mix well. Add clam juice, wine, tomatoes and tomato paste and bring mixture to a simmer,
breaking up tomatoes with a spoon. Cover, simmer for 30 minutes.

Add the clams, mussels and crab and cook for about 5-10 minutes, covered or until clams and mussels
are open. Add the halibut, shrimp and scallops and cook 3-5 minutes or until fish is just cooked
through. Stir in basil and Pernod. Ladle into bowls and garnish with reserved fennel fronds.

Special Teams:
Sourdough bread