Recipe: Cioppino with Clams, Shrimp and Crab
- 2 Dungeness crabs, cooked
- 1/4 cup olive oil
- 1 large yellow onion chopped
- 1 small green bell pepper, seeded, de-ribbed and cut into 1/2 inch thick diced pieces
- 4 cloves garlic, minced
- 1 lb. red snapper or rock cod fillets cut into 1-inch pieces
- 1 cup dry white wine
- 2 cups fish stock or bottled clam juice
- 2 cups water
- 2 1/2 cups peeled, halved, seeded and chopped tomatoes (fresh or canned)
- 1 tablespoon tomato paste
- 2 bay leaves
- 1/2 teaspoon dried basil
- Pinch of red pepper flakes
- Salt and freshly ground pepper
- 1 lb. clams, well scrubbed
- 1 lb. large shrimp
- 3 tablespoons chopped fresh parsley
Clean and crack the crabs and remove the meat, reserving any juices. Discard the shells.
In a soup pot over medium heat, warm the olive oil. Add the onion, bell pepper and garlic and saute, stirring until soft, about 7 minutes. Add the crab meat, crab juices and fish filets and cook slowly uncovered, stirring occasionally for 10 minutes. Raise the heat to high, and add the wine and cook for 2 minutes. Reduce the heat to medium and gently stir in the fish stock or clam juice, the water, tomatoes, tomato paste, bay leaves, basil, red pepper flakes and salt and pepper to taste. Simmer, uncovered, for 10 minutes.
Discard any clams that do not close. Add the clams and simmer until they open, 3-5 minutes. Discard any unopened clams. Add the shrimp and continue to simmer until firm to the touch, 3-4 minutes. Adjust the seasoning with salt and pepper and remove from the heat.
To serve, ladle into warmed bowls and garnish with parsley. Serve immediately.