Recipe ingredients
- 2 medium sized dungeness crabs, 1-1/2 lbs. each
- 1 lb. lg. shrimp, in shells
- 12 medium sized fresh clams
- 1 lg. onion, sliced
- 6 green onions, sliced using part of tops
- 1 bell pepper, seeded and diced
- 3 cloves fresh garlic
- 1 can (16oz) tomato puree
- 1 can (8oz) tomato sauce
- 1/3 cup olive oil, extra virgin
- 1/3 cup fresh parsley, chopped
- 1 cup dry red or dry white wine
- 2 cups water
- 1 bay leaf
- 1 tbls. salt
- 1/4 tsp. pepper
- 1/8 teaspoon dried rosemary
- 1/8 tsp. thyme
Recipe method
- Using a Dutch oven, heavy frying pan or deep cast iron skillet with cover, saute the onion, green pepper and garlic in olive oil for about 5 minutes over medium high heat.
- Add parsley, tomato sauce, tomato puree, water, wine, bay leaf, salt, pepper, rosemary and thyme. Cover and simmer about 1 hour. Remove garlic.
- Clean and crack crab, place in bottom of large pan, at least 8 quart size.
- Scrub clams under running water to remove sand and then lay on top of crabs.
- Cut shrimp down backs, wash out sand and de-vein.
- Lay on top of crab and clams.
- Pour hot prepared sauce over top of shellfish, cover and simmer very gently until clam shells begin to open, 15 to 25 minutes.
- To serve cioppino, use large soup bowls adding some of each kind of shell fish.
- Provide plenty of napkins and sourdough french bread.
Other italian recipes:
Crab cioppino recipe
|
