San Francisco Cioppino
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
24 clams, well scrubbed
3 cups dry white wine
4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
2 pounds fresh white fish, cut into large pieces
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh basil, finely chopped
Chopped fresh parsley
3 large cloves garlic, minced
1 teaspoon fresh ground black pepper
1/4 cup olive oil
1 teaspoon fresh oregano, chopped
3/4 pound raw shrimp, peeled and deveined
3/4 pound scallops
3 ounces tomato paste
1 medium yellow onion, finely chopped
Equipment:
sieve
bowl
frying pan
cheesecloth
sauce pan
pot
Cooking instruction summary:
- Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).
- Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
- Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- Remove clams and discard any that do not open.
- Strain the stock through a cheesecloth and reserve.
- In an 8-quart saucepan, heat the oil.
- Add the onion and garlic and saut over medium heat until soft, but not browned.
- Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
- Partially cover and simmer for 20 minutes.
- Add the fish, scallops, shrimp, crab, and crab butter.
- Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
- Add the clams and heat for a scant 1 minute.
- Sprinkle with parsley and serve immediately from the pot.
Step by step:
1. Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
2. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
3. Remove clams and discard any that do not open.Strain the stock through a cheesecloth and reserve.In an 8-quart saucepan, heat the oil.
4. Add the onion and garlic and saut over medium heat until soft, but not browned.
5. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.Partially cover and simmer for 20 minutes.
6. Add the fish, scallops, shrimp, crab, and crab butter.Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
7. Add the clams and heat for a scant 1 minute.
8. Sprinkle with parsley and serve immediately from the pot.
Nutrition Information:
covered percent of daily need
