 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
On a trip to San Francisco, I had a terrific bowl of cioppino at Rose Pistola, star chef Reed Hearon's Italian restaurant, says Gail Haines of Westerly, Rhode Island. Ingredients:
1 1 3/4-pound cooked whole dungeness crab |
1/3 cup olive oil |
1 cup finely chopped onion |
1 tablespoon chopped fresh marjoram |
1 bay leaf |
1 2-ounce can anchovy fillets, drained, chopped |
1/2 cup chopped fresh parsley |
3 garlic cloves, minced |
2 tablespoons harissa paste* or chili-garlic sauce |
2 cups dry white wine |
2 cups fish stock or bottled clam juice |
2 cups canned crushed tomatoes with puree |
16 mussels, scrubbed, debearded |
10 ounces cod or other white fish, cut into 3/4-inch pieces |
1/2 pound cleaned squid, bodies cut into rings |
1/2 pound uncooked large shrimp, peeled, deveined |
Directions:
1. Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard. Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and serve.
2. *Available in Middle Eastern markets and some supermarkets.
3. **Available in Asian markets and in the Asian foods section of some supermarkets.
|
|