Name: Spicy Cioppino
Yield: Makes 4 servings
Ingredients: 1 1 3/4-pound cooked whole Dungeness crab; 1/3 cup olive oil; 1 cup finely chopped onion; 1 tablespoon chopped fresh marjoram; 1 bay leaf; 1 2-ounce can anchovy fillets, drained, chopped; 1/2 cup chopped fresh parsley; 3 garlic cloves, minced; 2 tablespoons harissa paste* or chili-garlic sauce**; 2 cups dry white wine; 2 cups fish stock or bottled clam juice; 2 cups canned crushed tomatoes with puree; 16 mussels, scrubbed, debearded; 10 ounces cod or other white fish, cut into 3/4-inch pieces; 1/2 pound cleaned squid, bodies cut into rings; 1/2 pound uncooked large shrimp, peeled, deveined

"On a trip to San Francisco, I had a terrific bowl of cioppino at Rose Pistola, star chef Reed Hearon's Italian restaurant," says Gail Haines of Westerly, Rhode Island.

Recipe information

Yield
Makes 4 servings

Ingredients

1 1 3/4-pound cooked whole Dungeness crab

1/3 cup olive oil

1 cup finely chopped onion

1 tablespoon chopped fresh marjoram

1 bay leaf

1 2-ounce can anchovy fillets, drained, chopped

1/2 cup chopped fresh parsley

3 garlic cloves, minced

2 tablespoons harissa paste* or chili-garlic sauce**

2 cups dry white wine

2 cups fish stock or bottled clam juice

2 cups canned crushed tomatoes with puree

16 mussels, scrubbed, debearded

10 ounces cod or other white fish, cut into 3/4-inch pieces

1/2 pound cleaned squid, bodies cut into rings

1/2 pound uncooked large shrimp, peeled, deveined

Preparation

Step 1
Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard. Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and serve.
Step 2
*Available in Middle Eastern markets and some supermarkets.
Step 3
**Available in Asian markets and in the Asian foods section of some supermarkets.

TagsStew Soup/Stew American Crab Shellfish Seafood Fish Squid Canned Tomato Tomato Vegetable Main Dinner Dairy Free Gluten Free Nut Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes