Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| ¼ cup | Extra-virgin olive oil |
| 1 large | Onion; chopped |
| 3 larges | Garlic cloves; chopped |
| ¼ teaspoon | Crushed hot pepper flakes |
| 2 \N | Celery ribs; chopped |
| 2 mediums | Carrots; peeled and chopped |
| 1 cup | Dry red wine |
| 28 ounces | Can Italian crushed tomatoes (in puree) |
| 1½ cup | Water |
| 1 tablespoon | Fresh oregano; chopped OR |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Fresh rosemary ; chopped OR |
| ⅛ teaspoon | Dried rosemary |
| 12 \N | Crab claws; cracked and preferably Dungeness, fresh or defrosted frozen |
| 12 \N | To 14 clams; soft-shell or cherrystones; scrubbed clean |
| 12 \N | To 14 mussels; scrubbed clean |
| 3 tablespoons | Fresh parsley;chopped |
| 2 tablespoons | Fresh basil; chopped OR |
| 1 teaspoon | Dried basil |
| \N \N | Crusty Italian bread |
| \N \N | Freshly ground pepper |
In a nonreactive large, flameproof casserole, heat olive oil over medium heat. Cook onion 3 to 4 minutes, or until softened. Add garlic and hot pepper flakes and cook 30 seconds, or until fragrant.
Stir in celery and carrots and cook until softened and just turning golden, 3 to 4 minutes. Add wine, tomatoes, water, oregano, and rosemary. Cook, uncovered, over medium heat until liquid is reduced by one fourth, 8 to 10 minutes. Add crab and cover. Cook over medium-high heat 3 minutes. Add clams and mussels and cook until opened and crab claws are bright red, 3 to 4 minutes longer. Discard any clams or mussels that did not open.
Sprinkle with parsley and basil. Serve in shallow soup bowls with thick crusty bread, passing a pepper mill on the side.
Judi's Notes: The above recipe is a basic Cioppino recipe. I usually double the amount of tomatoes and wine and add ½ cup of clam juice to the tomato wine mixture. I add an extra garlic clove, and then add about ½ lb each scallops and shrimp and a couple pieces of firm fish such as halibut, swordfish, or whatever is in season. Be sure to add the scallops and shrimp at the very end of the cooking time or they will be too tough to even eat and will taste like rubber. Make sure you have plenty of napkins, seafood shell crackers, and a plate or bowl for discarded shells. Enjoy! Source: 365 Easy Italian Recipes.
Shared and MM by Judi M. Phelps. Jphelps@..., juphelps@..., or jphelps@...