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Chinese Cioppino

Gadget.Cook's picture
  Cooked dungeness/Other hard-shelled crab in shell 2 Pound, cleaned and cracked
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Green bell pepper 1 Small, seeded and diced
  Minced garlic 2 Teaspoon
  Minced ginger 1 Teaspoon
  Tomatoes 2 Large, peeled, seeded, and chopped
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Water 1 Cup (16 tbs)
  Shao hsing wine/Dry sherry 1⁄4 Cup (4 tbs)
  Hard shell clams 8 , scrubbed
  Medium raw shrimp 1⁄2 Pound, peeled and deveined
  White miso/1/4 cupbrown bean sauce 1⁄3 Cup (5.33 tbs)
  Chili paste 1⁄2 Teaspoon
  Chopped cilantro 2 Tablespoon (Chinese Parsley)

Cut crab in serving-size pieces and set aside.
Cooking Heat oil in a 5-quart pot over medium heat.
Add onion, bell pepper, garlic, and ginger and cook, stirring frequently, until onion is soft.
Add tomatoes and cook for 2 minutes.
Add broth, water, and wine and bring to a boil.
Reduce heat to low; cover and simmer for 20 minutes.
Add clams.
Cover and simmer for 6 minutes or until clam shells open.
Add shrimp and crab.
Cover and simmer for 4 minutes or until shrimp feel firm and turn pink and crab is heated through.
Stir in miso and chili paste.
Ladle into a serving bowl, discarding any unopened clams.
Sprinkle with cilantro.

Recipe Summary

Difficulty Level: 
Main Dish

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Chinese Cioppino Recipe