MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chronicle's Cioppino
 Categories: Seafood, Shellfish, Chilies, Wine, Stews
      Yield: 4 Servings

      2    (1 1/2 lb ea) fresh or
           - cooked Dungeness crab
    1/4 c  Olive oil
      1 lg Onion; chopped
      4 cl Garlic; minced
      6 tb Chopped Italian parsley
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/4 ts Dried red pepper flakes
      1    Bay leaf
      2 c  Dry white wine
     28 oz Can diced tomatoes with
           - juices
      2 c  Fish stock
           +=OR=+
      2 c  Bottled cla juice
           Salt & pepper
      1    Dozen mussels; scrubbed,
           - debearded
      1    Dozen clams; scrubbed
      8 oz Firm white fish filets; in
           - 2" pieces
      8 oz Calamari bodies; in rings

  There are as many recipes for cioppino as there are cooks
  who make it. The only "musts" are crab and tomatoes. From
  there, just see what fish and shellfish look best at the
  market and throw them in.

  If using fresh crab, cook in a large pot of boiling salted
  water for 15-20 minutes. Drain. When cool enough to handle
  (or start here if using already cooked crab), remove the
  legs, crack them and set them aside. Remove the top shell
  of the body, clean the crab, then remove as much crabmeat
  as possible from the body. Discard the body shells.
  Refrigerate the crab legs and meat until ready to serve.

  Heat the oil in a heavy large Dutch oven over medium-high
  heat. Add the onion and saute until translucent, about 5
  minutes. Add the garlic and stir 2 minutes. Add 4
  tablespoons of the parsley with the basil, oregano, pepper
  flakes and bay leaf. Stir 1 minute more.

  Add the wine and bring to a boil. Stir until most of the
  liquid evaporates, about 10 minutes. Add the tomatoes and
  fish stock. Simmer 15 minutes to blend the flavors. Season
  with salt and pepper.

  Add the mussels to the pot. Cover and simmer for 2
  minutes. Add the clams and simmer for 2 minutes. Add the
  fish, calamari, crabmeat and legs. Cover and simmer until
  the mussels and clams open and the fish and calamari are
  just cooked through, about 2 minutes. Discard any mussels
  or clams that do not open. Adjust seasoning if necessary.

  Divide the cioppino among serving bowls. Sprinkle with
  remaining 2 tablespoons parsley.

  Serves 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 20 December 2009

  Uncle Dirty Dave's Archives

MMMMM

... Skiing combines outdoor fun with knocking down trees with your face.

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