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Spicy Cioppino


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  • 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


Servings 4


Step 1

* 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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