Cioppino
1 hr 15 minServes 6
A San Francisco seafood stew with Dungeness crab, shrimp, fish, clams and mussels in a tomato-wine broth.
| 1-2 lbs Dungeness or king crab shells (reserved from meat) | Simmer crab & shrimp shells, 2-3 min | Add strained stock, simmer covered 30 min | Add fish, cover, simmer 3 min | Stir in shrimp & crab, simmer 2-3 min | Stir in clams & mussels, season to taste | Sprinkle parsley, ladle & serve with lemon & bread | ||
| 1 lb large raw shrimp shells & tails (reserved from meat) | ||||||||
| 60 ml olive oil | Sauté fennel, onion & shallots, 8-10 min | Add garlic, red pepper, tomato paste; cook 1 min | Add wine, cook 2 min; stir in tomatoes & herbs | |||||
| 1 bulb fennel, chopped | ||||||||
| 1 onion, chopped | ||||||||
| 3 shallots, diced | ||||||||
| 4-6 cloves garlic, minced | ||||||||
| 1/4 tsp crushed red pepper flakes | ||||||||
| 2 tsp kosher salt | ||||||||
| 2 Tbsp tomato paste | ||||||||
| 240 ml dry white wine | ||||||||
| 1 bay leaf | ||||||||
| 1/2 tsp dried oregano | ||||||||
| 2 (800 g) cans San Marzano whole peeled tomatoes | ||||||||
| 15 g fresh chopped parsley | ||||||||
| 1 lb fresh white fish (halibut, cod, or sea bass), cut into 1-inch pieces | ||||||||
| 1 lb large raw shrimp | ||||||||
| 1-2 lbs Dungeness or king crab meat | ||||||||
| 1 lb fresh clams, rinsed | ||||||||
| 1 lb fresh mussels, debearded | ||||||||
| Lemon wedges, for serving | ||||||||
| Sourdough or crusty artisan bread, for serving |
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