Cioppino San Fransico Style Seafood Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This seafood stew is also popular here in Atlantic Canada. Serve with lots of crusty bread to sop up all the juices left in the bowl. Ingredients:
4 large garlic cloves, minced |
2 medium onions, finely chopped |
1 turkish bay leaf or 1/2 california bay leaf |
1 teaspoon dried oregano, crumbled |
1 teaspoon dried hot red pepper flakes |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1/4 cup olive oil |
1 green bell pepper, cut into 1/4-inch dice |
2 tablespoons tomato paste |
1 1/2 cups dry red wine |
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped |
1 cup bottled clam juice |
1 cup chicken broth |
1 (1-pound) king crab leg, thawed if frozen |
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed |
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces |
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined |
3/4 pound sea scallops, tough muscle removed from side of each if necessary |
1/4 cup finely chopped fresh flat-leaf parsley |
3 tablespoons finely chopped fresh basil |
Directions:
1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
2. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
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