San Francisco Cioppino
Ingredients
4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
24 clams, well scrubbed
3 cups dry white wine
1/4 cup olive oil
1 medium yellow onion, finely chopped
3 large cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano, chopped
1 tablespoon basil, finely chopped
2 pounds fresh white fish, cut into large pieces
3/4 pound scallops
3/4 pound raw shrimp, peeled and deveined
Chopped fresh parsley
Preparation
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).
2
Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
3
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
4
Remove clams and discard any that do not open.
5
Strain the stock through a cheesecloth and reserve.
6
In an 8-quart saucepan, heat the oil.
7
Add the onion and garlic and sauté over medium heat until soft, but not browned.
8
Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
9
Partially cover and simmer for 20 minutes.
10
Add the fish, scallops, shrimp, crab, and crab butter.
11
Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
12
Add the clams and heat for a scant 1 minute.
13
Sprinkle with parsley and serve immediately from the pot.
.
About
Sea bass, rock cod, halibut, ling cod, or monk fish are all delicious in this dish. The crab butter (also known as the tamale) adds a wonderful flavor. Since this dish is eaten with both utensils (spoon, crab fork) and fingers (for cracking crab) it's nice to provide guests with aprons and individual finger bowls of water with a slice of lemon. Also, serve with garlic bread to soak up the tasty stock.
Yield:
8.0
Added:
Monday, December 7, 2009 - 1:02pm
