See Also: Cooking Club · Fish and Seafood · Main Dishes
Crab Cioppino
From Dorothy McNett's recipes at www.dorothymcnett.com. Think of San Francisco and Crab Cioppino is a must have!
1/2 cup olive oil
2-4 cloves garlic, minced
1-2 shallots, chopped fine
1 small green bell pepper, chopped fine
2-3 tablespoons Italian parsley, chopped
5-6 large red tomatoes, chopped fine
1 teaspoon sea salt
2 teaspoons tomato paste
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon freshly ground pepper
1 cup California red wine (Barbera, Pinot Noir, Cabernet...)
1 cup water or 14 oz. can or pure clam broth
1 large Dungeness crab
12-18 clams in shells
12 medium shrimp in shells
crusty French bread (San Francisco Sourdough) served hot for serving
In heavy bottomed Dutch oven or large saute pan, heat the olive oil. Add the garlic, shallots, pepper and parsley. Cook and stir 2-3 minutes. Add the chopped tomatoes, salt, tomato paste, spices, wine and water or clam broth. Bring to a boil, reduce to simmer and cook about 30-45 minutes to make a flavorful sauce. In meantime, clean and remove the legs and claws from the crab. Divide the body into quarters, leaving it in its shell. Scrub the clams and wash the shrimp but do not remove the peelings. (You can if you desire, but traditionally the shrimp and prawns were cooked and served with their shells on.) When the sauce is ready, add the seafood to it and simmer about 10 minutes or until clams open and the shrimp turn pink. Serve with plenty of the hot crusty bread and more of the red wine that you used in the sauce. Enjoy!
Recipe created 2014-03-30.
