San Francisco Cioppino
eatoplan
November 5, 2024
- Prepare the Crab
- Remove the legs and claws from each crab and cut the body in half, reserving as much of the “crab butter” (the yellowish center) as possible.
- Set the crab pieces aside. Push the crab butter through a fine sieve into a small bowl and set aside.
- Steam the Clams
- In a separate pan, add the clams with 1 cup of wine. Cover and steam over medium heat for about 5 minutes, until the clams open.
- Discard any clams that don’t open, then strain the clam stock through cheesecloth to remove any sand. Set the stock aside.
- Start the Stew Base
- In a large (8-quart) saucepan, heat a drizzle of oil over medium heat.
- Add the onion and garlic and sauté until soft, without browning.
- Stir in the tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs, and the reserved clam stock. Partially cover and simmer for 20 minutes.
- Add the Seafood
- Gently add the fish, scallops, shrimp, crab pieces, and the reserved crab butter to the pot.
- Simmer for about 5 minutes, just until all the seafood is cooked through. Avoid stirring to keep the fish intact.
- Finish and Serve
- Add the steamed clams to the pot and warm for an additional minute.
- Sprinkle with parsley and serve the stew directly from the pot for a rustic, flavorful presentation. Enjoy!
Reviews
Ingredients:
Adjust Servings
| 2pounds canned tomatoes fresh, peeled, seeded, chopped, canned, (or 1 28-ounce can of tomatoes) | |
| 24 clams scrubbed, well | |
| 3cups wine dry white | |
| 4pounds freshly dungeness crabs cooked, (approximately 2 lbs each) | |
| 2pounds fish fresh, white, cut into large pieces | |
| 1tablespoon basil fresh, finely chopped | |
| 8servings parsley fresh, chopped | |
| 3large cloves garlic minced | |
| 1teaspoon ground pepper fresh, black | |
| 0.25cup olive oil | |
| 1teaspoon oregano fresh, chopped | |
| 0.75pound shrimp raw, deveined, peeled | |
| 0.75pound scallops | |
| 3ounces tomato paste | |
| 1medium onion yellow, finely chopped |
Directions
1.
Prepare the Crab
1. Remove the legs and claws from each crab and cut the body in half, reserving as much of the "crab butter" (the yellowish center) as possible. | 2. Set the crab pieces aside. Push the crab butter through a fine sieve into a small bowl and set aside.
Mark as complete
2.
Steam the Clams
1. In a separate pan, add the clams with 1 cup of wine. Cover and steam over medium heat for about 5 minutes, until the clams open. | 2. Discard any clams that don’t open, then strain the clam stock through cheesecloth to remove any sand. Set the stock aside.
Mark as complete
3.
Start the Stew Base
1. In a large (8-quart) saucepan, heat a drizzle of oil over medium heat. | 2. Add the onion and garlic and sauté until soft, without browning. | 3. Stir in the tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs, and the reserved clam stock. Partially cover and simmer for 20 minutes.
Mark as complete
4.
Add the Seafood
1. Gently add the fish, scallops, shrimp, crab pieces, and the reserved crab butter to the pot. | 2. Simmer for about 5 minutes, just until all the seafood is cooked through. Avoid stirring to keep the fish intact.
Mark as complete
5.
Finish and Serve
1. Add the steamed clams to the pot and warm for an additional minute. | 2. Sprinkle with parsley and serve the stew directly from the pot for a rustic, flavorful presentation. Enjoy!
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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