This authentic San Francisco cioppino with Dungeness crab, prawns, scallops, mussels and clams will knock your socks off!
- 1 Dungeness crab, cooked and cleaned
- 6 prawns, 16/20
- 6 sea scallops
- 6 mussels
- 6 clams
- 2 cups yellow onion, medium dice
- 2 cups fennel bulb, julienne
- ½ cup celery, medium dice
- 2 ounces butter
- 1 tablespoon chopped garlic
- 1 cup Italian parsley chopped
- 1 cup red wine
- ¼ cup tomato paste
- 56 ounces diced tomatoes
- 1 bay leaf
- 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 and 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.
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. juliennejulienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square. deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.