Easy Crab Cioppino
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 2 x garlic cloves chopped
- 2 can ready-cut tomatoes - (28 ounce ea)
- 1/2 c. dry white wine
- 1 Tbsp. dry basil
- 1/4 tsp pepper
- 1 lrg or possibly 2 small Dungeness crabs - (abt 3 lbs) cleaned, cracked (or possibly 2 lbs snow or possibly king crab legs, cut 4" lengths and cracked, or possibly 3 lbs blue crab)
- 1 1/4 lb medium or possibly hard-flesh fish cut 2" chunks (such as rockfish, red snapper, halibut, monkfish or possibly cod)
- 1 lb live clams scrubbed (or possibly two 6-ounce cans minced clams)
- Heat the oil in a large Dutch oven over medium-high heat. Add in the onion and garlic and saute/fry till soft but not brown, about 5 min. Add in the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 min.
- Add in the seafood and simmer till the fish is just opaque though, the crab is heated through and the clams are open, 10 to 15 min longer. Throw away any clams which don't open. Be careful not to overcook.
- Ladle the seafood and sauce into bowls and serve.
- This recipe yields 4 to 6 servings.
- Comments: This cioppino is fast and simple, allowing the flavor of the fresh seafood to stand out. The light, flavorful sauce is based on ingredients that are usually on hand: garlic, onions, dry herbs, canned ready-cut tomatoes, dry white wine, and - in a healthy pinch - canned clams.
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