Easy Crab Cioppino Recipe - Cooking Index
Easy Crab Cioppino Recipe - Cooking Index
This cioppino is fast and simple, allowing the flavor of the fresh seafood to stand out. The light, flavorful sauce is based on ingredients which are usually on hand: garlic, onions, dried herbs, canned ready-cut tomatoes, dry white wine, and -- in a pinch -- canned clams.
Type: Fish, Shellfish| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (large) |
| 2 | Garlic cloves - minced | |
| 2 | Ready-cut tomatoes - (28 oz ea) | |
| 1/2 cup | 118ml | Dry white wine |
| 1 tablespoon | 15ml | Dried basil |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1 teaspoon | 5ml | Or 2 small Dungeness crabs - (abt 3 lbs) - cleaned, cracked (large) |
| (or 2 lbs snow or king crab legs, cut 4" | ||
| Lengths and cracked, or 3 lbs blue crab) | ||
| 1 1/4 lbs | 567g / 20oz | Medium or firm-flesh fish - cut 2" chunks |
| (such as rockfish, red snapper, halibut, | ||
| Monkfish or cod) | ||
| 1 lb | 454g / 16oz | Live clams - scrubbed |
| (or two 6-oz cans chopped clams) |
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saute until soft but not brown, about 5 minutes. Add the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes.
Add the seafood and simmer until the fish is just opaque though, the crab is heated through and the clams are open, 10 to 15 minutes longer. Discard any clams that do not open. Be careful not to overcook.
Ladle the seafood and sauce into bowls and serve.
This recipe yields 4 to 6 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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