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Seafood Ciopinno With Soft Shell Crab
Prep: 1 hours Cook: 1 hours Servings: 6by Blackswan82 recipes>This is a dish adapted from a restaurant my family ate at sometime ago, & I tried making it for my hubby’s Birthday Seafood Galore. I love cooking Bouillabaisse at home. It’s rich with assorted seafood & I can add whatever I find in the supermarket – mussels, clams, prawns, fish, squid etc. To reproduce the restaurant’s version of Ciopinno, I just need add Linguine & Soft Shell Crab. Ingredients
- (Serves 6)
- Ingredients:
- 1 kg Clams
- 500g Salmon bones
- 500g Medium Prawns
- 1 Large Squid
- 2 Onions (diced)
- 2 Celery Sticks (cut up)
- 2 Bay leaves
- 2 tsp Minced Garlic
- 1 cup White wine
- 5 Large tomatoes
- 680g Tomato paste
- Flour for coating crabs
- Salt & ground black pepper for taste
- Parsley for garnish
Directions
- Soak clams in salt water.
- Remove shells & heads from prawns & keep them. Devein prawns & rinse. Place fish bones, shells, heads, celery, onions, garlic, bay leaves & wine in pot. Bring to boil & simmer for 30 mins.
- Remove fish. When cool, take out the meat to add to soup later, giving it an extra richness.
- Strain the rest of the cooked food & reserve stock.
- Put tomatoes in hot water for easy removal of the skin. You can see the skin coming off easily in no time.
- Heat stock. Dice tomatoes & add into stock with paste. Simmer for 20 mins.
- Clean & remove skin from squid. Cut squid into slices & criss-cross the underside. The pattern on the squid will show once itâs cooked.
- Rinse soft shell crabs & lightly pat them dry with paper towel. Cut into halves. Coat with flour & deep-fry crabs till crispy. Remove & set aside.
- Add clams into stock, followed by prawns. Simmer till clam shells open. Put in squid & lastly, fish. Turn off fire when squid is cooked. Discard unopened clams.
- Dish out pasta on serving plate. Scoop up your yummy seafood onto plate & top with soft shell crab. Garnish with parsley & serve.
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