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USING THE MULTIPOT AS A STOCK POT:
Remove both inserts and you now have a restaurant style 8 qt. stock pot. This pot is ideal for simmering
soups and stocks, poaching poultry, cooking pasta, and making a big batch of chili. It is ideal for
preparing enough for a larger family or entertaining a large group.
San Francisco Style Cioppino
1/4 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 large green bell pepper, seeded and chopped
1/3 cup chopped parsley
1 large can (15 oz.) tomato sauce
1 large can (28 oz.) tomatoes
1 cup dry red or white wine
1 bay leaf
1 teaspoon dry basil leaves
1/2 teaspoon dry oregano leaves
12 small hard-shell clams in shell, suitable for steaming, scrubbed
1 pound large shrimp (under 30 per lb.) shelled and deveined
2 cooked large Dungeness crabs (about 2 lbs. each). cleaned and cracked
Directions:
In the 8 qt pot, combine oil, onion, garlic, bell pepper and parsley. Cook over medium heat, stirring
often, until onion is soft (about 5 mins.). Stir in tomato sauce, tomatoes (break up with a spoon) and
their liquid, wine, bay leaf, basil and oregano. Bring to a boil. Reduce heat, cover, and simmer for 20
minutes.
Add clams, shrimp and crabs. Cover and simmer until clams pop open and shrimp are opaque when
cut (about 20 more minutes). Ladle broth and shellfish into 6 large soup bowls. Makes 6 servings.
MULTIPOT RECIPES