Pronounced chuh-PEE-noh, San Francisco’s Italian immigrants are credited with creating this delicious fish stew made with tomatoes and a variety of fish and shellfish.
Wash all seafood. Set aside.
In gallon soup pot, heat oil, add onion and leeks, cook to a translucent color. Add celery, carrots, garlic, herbs and red pepper. Cook until slightly softened.
Add clam juice, bouillon, and white wine. Bring to a boil. Add tomatoes, tomato paste and sauce. Continue to boil. Add salt and pepper to taste and bouquet garni.
Start adding seafood, starting with crab first. After adding crab, let simmer gently for 20 minutes. Fifteen minutes before serving, add your remaining seafood. (Be careful not to overcook.) Serve in soup bowl with croutons, or can be served with pasta.
Combine all ingredients for garni and tie securely in cheesecloth.