Crab Cioppino
Serves 8 to 10
Gathered around a steaming pot of cioppino on a crisp winter evening, what could be better than savoring the flavors, laughter, and warmth with loved ones? Add a bottle (or three) of wine and let the festivities begin.
The quantity and kind of shellfish and fish in this recipe can be varied in accordance with what you have available.
Ingredients
- Sauce
4 medium onions, chopped fine
1 stalk celery, chopped fine
1 large can tomato juice
8 cloves garlic, chopped fine
2 (6 oz) cans tomato paste
2 cans whole tomatoes
1 c olive oil
6 c dry white wine
2 tsp Italian seasoning
1 bunch parsley, chopped fine
- Meat
3 whole crabs, cleaned & cracked
32 cleaned prawns
32 hard-shell clams
White fish to suit
Directions
- Simmer vegetables in olive oil until tender. Add 1 cup white wine and simmer 5 minutes.
- Add tomatoes (pulverize them to speed up cooking), tomato paste (or sauce, if you wish to reduce tomato acid flavor), remaining wine, seasoning and salt and pepper to taste.
- Simmer on low heat for at least 2 hours (the longer it cooks, the better it tastes! 4 to 6 hours desirable).
- Put crabs, clams (be sure they’re thoroughly cleaned) and prawns in large pot. Pour sauce over, cover and simmer for 30 minutes.
- Place white fish in a baking pan greased with olive oil. Baste with olive oil and sprinkle with chopped parsley and garlic and salt and pepper. Bake at 350° for about 20 minutes (depending upon size).
- Add to Cioppino the last 15 minutes of cooking time. Serve with French bread, tossed green salad and Zialena wine.