|
california Cioppino 2 Freshly Cooked Whole Crabs,
Approximately 1 1/2 To 2 Pounds Each
24 Clams, Well Scrubbed
3 Cups Dry White Wine
1/3 Cup Olive Oil
1 Medium Onion, Finely Chopped
3 Large Cloves Garlic, Minced
1 Green Bell Pepper, Coarsely Chopped
2 Pounds Fresh Tomatoes, Peeled, Seeded And Chopped
3 Ounces Tomato Paste
1 Teaspoon Freshly-ground Black Pepper
1/2 Teaspoon Dried Mexican Oregano
1/2 Teaspoon Dried Basil, Or 1 Tablespoon Finely Chopped Fresh Basil
2 Pounds Fresh White Fish Such As Sea Bass, Rock Cod,
Halibut, Or Ling Cod, Cut Into Large Pieces
3/4 Pound Scallops
3/4 Pound Raw Shrimp, Peeled And De-veined
chopped Fresh Parsley remove The Legs And Claws From The Crab And Break The Body In Half, Reserving As Much Of The Soft, Mustard-colored Center (crab Butter) As Possible. Set Crab Pieces Aside And Force The Crab Butter Through A Sieve Into A Small Bowl. Set Aside. place The Clams In A Pan, Add 1 Cup Of Wine, And Steam, Covered, Over Medium Heat For 4 To 6 Minutes Or Until Clams Open. Remove Clams, Discarding Any That Do Not Open. Strain The Stock Through Cheesecloth And Reserve. in An 8-quart Heatproof Casserole Or A Kettle, Heat The Oil. Add The Onion, Garlic And Bell Pepper And Sauté Over Medium Heat, Stirring Occasionally, For Approximately 5 Minutes Or Until Vegetables Start To Soften. add Tomatoes, Tomato Paste, Remaining 2 Cups Of Wine, Pepper, Herbs And Clam Stock. Partially Cover And Simmer For 20 Minutes. add The Fish, Scallops, Shrimp, Crab And Crab Butter. Simmer For Approximately 5 Minutes Or Until All Seafood Is Cooked. Do Not Stir. add The Clams And Heat For A Scant 1 Minute. Sprinkle With Parsley And Serve Immediately From The Cooking Pot. |
