- 1 whole Dungeness crab - (1 3/4 lbs) cooked
- 1/3 cup olive oil
- 1 cup finely-chopped onion
- 1 tablespoon chopped fresh marjoram
- 1 bay leaf
- 1 can anchovy fillets - (2 oz) drained, chopped
- 1/2 cup chopped fresh parsley
- 3 garlic cloves minced
- 2 tablespoons harissa paste or chili-garlic sauce see * Note
- 2 cups dry white wine
- 2 cups fish stock or bottled clam juice
- 2 cups canned crushed tomatoes with puree
- 16 mussels scrubbed, debearded
- 10 ounces cod or other white fish cut 3/4" pieces
- 1/2 pound cleaned squid bodies cut in rings
- 1/2 pound uncooked large shrimp peeled, deveined
* Note: Harissa paste is available in Middle Eastern markets and some supermarkets; chili-garlic sauce is available in Asian markets and in the Asian foods section of some supermarkets.
Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard.
Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes.
Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes.
Ladle cioppino into bowls and serve.
This recipe yields 4 servings.