Ingredientes
- 2 medium sized Dungeness Crabs, 1−1/2 lbs. each
- 1 lb. Lg. Shrimp, in shells
- 12 medium sized fresh clams
- 1 lg. onion, sliced
- 6 green onions, sliced using part of tops
- 1 bell pepper, seeded and diced
- 3 cloves fresh garlic
- 1 can (16oz) tomato puree
- 1 can (8oz) tomato sauce
- ⅓ cup olive oil, extra virgin
- ⅓ cup fresh parsley, chopped
- 1 cup dry red or dry white wine
- 2 cups water
- 1 bay leaf
- 1 tbls. salt
- ¼ tsp. pepper
- ⅛ Teaspoon dried rosemary
- ⅛ tsp. thyme
Preparação
- Using a Dutch oven, heavy frying pan or deep cast iron skillet with cover,
- saute the onion, green pepper and garlic in olive oil for about 5 minutes
- over medium high heat. Add parsley, tomato sauce, tomato puree, water, wine,
- bay leaf, salt, pepper, rosemary, and thyme. Cover and simmer about 1 hour.
- Remove garlic.
- Clean and crack crab, place in bottom of large pan, at least 8 quart size.
- Scrub Clams under running water to remove sand and then lay on top of Crabs.
- Cut Shrimp down backs, wash out sand and de−vein. Lay on top of crab and
- Clams. Pour hot prepared sauce over top of shellfish, cover and simmer very
- gently until clam shells begin to open, 15 to 25 minutes.
- To serve Cioppino, use large soup bowls adding some of each kind of shell
- fish. Provide plenty of napkins and sourdough french bread.
