|Prep time:||15 minutes|
|Cook time:||1 hour|
|Send to a friend!|
|Nugget Signature Recipe|
This authentic San Francisco cioppino with Dungeness crab, prawns, scallops, mussels and clams will knock your socks off!
- 1 Dungeness crab, cooked & cleaned
- 6 prawns, 16/20
- 6 sea scallops
- 6 mussels
- 6 clams
- 2 oz. butter
- 2 cups fennel bulb, julienne
- 2 cups yellow onions, medium dice
- ½ cup celery, medium dice
- 1 cup Italian parsley chopped
- 1 bay leaf
- 1 tablespoon chopped garlic
- 1 cup red wine
- ¼ cup tomato paste
- 56 oz. San Marzano diced tomatoes
- 2 cups water
- salt and pepper
Sauté onions, fennel and celery in butter for 5 minutes over medium high heat. Add garlic and half of the parsley and continue to cook for 3 minutes. Add red wine and tomato paste and bring to a boil. Add diced tomatoes, bay leaf, water, and simmer for 45 minutes. Add seafood, cover, and continue to cook for 10 minutes or until the clams and mussels open. Add remaining parsley and salt and pepper to taste.
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.