Crab Ciopinno

I love seafood and one of my favorite dishes is Cioppino.  I adjust the my recipe from time to time depending on what seafood I want.  I always have crab in it, but the rest of the seafood should be whatever you like. I buy my Dungeness crab from the seafood department already cooked.  I just pull the legs off and put them in the stew.  I then clean the body while the stew is simmering and put the cooked meat in a bowl so everyone can add more to their stew. This recipe is easy and delicious.  However you make it, make sure you enjoy it with some wine, family or friends.  I love having my Cioppino with the same Savignon Blanc I use in the recipe.  Cheers!

Serves 4

3 Tbs. olive oil.

1 yellow onion finely chopped.

4 garlic cloves minced.

1 Tbs. dried basil.

1 Tbs. dried oregano.

1 Tbs. dried thyme.

1 tsp. salt and pepper.

1/4 tsp. red pepper flakes (optional)

1  8 oz. can of tomato sauce.

20 oz. San Marzano style tomatoes.   I don't use the whole 28 oz. can.

1 cup Savigono Blanc 

16 oz. seafood or fish stock.

1/3 cup fresh flat leaf parsley chopped.

1-2  large whole cooked Dungeness crabs.

1/2 lb. raw peeled shrimp.

1/2 lb. mussels.

1/2 lb. of cod or halibut cubed.

1/2 lb. large or colossal scallops cut in half horizontally. 

Put olive oil to a large stock pot on high heat.  Add onions and garlic to the pot and saute until translucent; about 7-10 minutes.  Add basil, oregano, thyme, red pepper flakes, salt and pepper.  Stir to combine.

Add tomatoes and tomato sauce to the pot stirring until everything is combines.  Continue stirring and add wine and stock to the pot .  Sprinkle the freshly chopped parsley into the pot. Turn heat to medium, cover and simmer for 10 minutes. 

After 10 minutes, add cod, scallops and cooked crab legs to the pot. Cover and cook together for 5-7 minutes. 

Add shrimp and mussels to the pot and cover for 5 more minutes. Discard any mussels that do not open up.







Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more