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Shellfish Cioppino

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Ingredients
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), chopped (Large Cloves)
  Hot pepper flakes 1⁄4 Teaspoon, crushed
  Celery ribs 2 , chopped
  Carrots 2 Medium, peeled and chopped
  Dry red wine 1 Cup (16 tbs)
  Canned crushed italian tomatoes in puree 28 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Chopped fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 1 Teaspoon
Directions

1. In a nonreactive large, flameproof casserole, heat olive oil over medium heat. Cook onion 3 to 4 minutes, or until softened. Add garlic and hot pepper flakes and cook 30 seconds, or until fragrant. Stir in celery and carrots and cook until softened and just turning golden, 3 to 4 minutes. Add wine, tomatoes, water, oregano, and rosemary. Cook, uncovered, over medium heat until liquid is reduced by one fourth, 8 to 10 minutes.
2. Add crab and cover. Cook over medium-high heat 3 minutes. Add clams and mussels and cook until opened and crab claws are bright red, 3 to 4 minutes longer. Discard any clams or mussels that did not open. Sprinkle with parsley and basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Everyday

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