Spicy Cioppino

Spicy Cioppino
Spicy Cioppino

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

* 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.

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