Name: Ocean Avenue cioppino Recipe
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 3 tablespoons olive oil; 1/2 cup chopped onion; 1/4 cup chopped green bell pepper; 1/4 cup chopped red bell pepper; 1/4 cup chopped leek, white part only; 2 cloves garlic, crushed; 1/2 cup tomato paste; 1 pound fresh tomatoes, seeded and chopped; 2 cups canned crushed tomatoes; 1/2 cup dry red wine; 2 tablespoons chopped parsley; 1 teaspoon dried oregano; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried basil leaves; 1/4 teaspoon crushed dried red chiles; 6 cups clam juice; 1/2 pound mixed fresh fish (such as mahi-mahi or halibut), cut into 1 1/2-inch pieces; 1 dozen mussels, cleaned; 1/2 pound calamari, cut into half-inch rings; 1 dozen clams, cleaned; 2 Dungeness crabs, cooked, cracked into large serving pieces, outer shell discarded and drained

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By Barbara Hansen

Jan. 4, 2006

Dear SOS: The aroma of the cioppino at Ocean Avenue Seafood in Santa Monica is intoxicating. It’s a great dish, and I’ve tasted some great seafood dishes.

Jessye O. Davis

Sherman Oaks

Dear Jessye: This cioppino is an easy-to-make showcase for good seafood. The quickly made sauce is lighter in flavor than versions with a long-simmered fish broth base, but the convenience is a big advantage. Serve it with garlic bread.