MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chronicle's Cioppino
Categories: Seafood, Shellfish, Chilies, Wine, Stews
Yield: 4 Servings

2 (1 1/2 lb ea) fresh or
- cooked Dungeness crab
1/4 c Olive oil
1 lg Onion; chopped
4 cl Garlic; minced
6 tb Chopped Italian parsley
1/2 ts Dried basil
1/2 ts Dried oregano
1/4 ts Dried red pepper flakes
1 Bay leaf
2 c Dry white wine
28 oz Can diced tomatoes with
- juices
2 c Fish stock
+=OR=+
2 c Bottled cla juice
Salt & pepper
1 Dozen mussels; scrubbed,
- debearded
1 Dozen clams; scrubbed
8 oz Firm white fish filets; in
- 2" pieces
8 oz Calamari bodies; in rings

There are as many recipes for cioppino as there are cooks
who make it. The only "musts" are crab and tomatoes. From
there, just see what fish and shellfish look best at the
market and throw them in.

If using fresh crab, cook in a large pot of boiling salted
water for 15-20 minutes. Drain. When cool enough to handle
(or start here if using already cooked crab), remove the
legs, crack them and set them aside. Remove the top shell
of the body, clean the crab, then remove as much crabmeat
as possible from the body. Discard the body shells.
Refrigerate the crab legs and meat until ready to serve.

Heat the oil in a heavy large Dutch oven over medium-high
heat. Add the onion and saute until translucent, about 5
minutes. Add the garlic and stir 2 minutes. Add 4
tablespoons of the parsley with the basil, oregano, pepper
flakes and bay leaf. Stir 1 minute more.

Add the wine and bring to a boil. Stir until most of the
liquid evaporates, about 10 minutes. Add the tomatoes and
fish stock. Simmer 15 minutes to blend the flavors. Season
with salt and pepper.

Add the mussels to the pot. Cover and simmer for 2
minutes. Add the clams and simmer for 2 minutes. Add the
fish, calamari, crabmeat and legs. Cover and simmer until
the mussels and clams open and the fish and calamari are
just cooked through, about 2 minutes. Discard any mussels
or clams that do not open. Adjust seasoning if necessary.

Divide the cioppino among serving bowls. Sprinkle with
remaining 2 tablespoons parsley.

Serves 4.

URL: http://sfgate.com

MM Format by Dave Drum - 20 December 2009

Uncle Dirty Dave's Archives

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