Seattle-style Cioppino – Seafood Stew
- 2 freshly cooked Dungeness crabs (approximately 2 lbs each)
- 24 clams, well scrubbed
- 3 cups dry white wine
- 1/4 cup olive oil
- 1 medium yellow onion, finely chopped
- 3 large cloves garlic, minced
- 2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28–ounce can of tomatoes)
- 3 ounces tomato paste
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon basil, finely chopped
- 2 pounds fresh salmon, cut into large pieces
- 3/4 pound scallops
- 3/4 pound raw shrimp, peeled and deveined
- Chopped fresh parsley
- Remove the legs and claws from the crabs and break the body in half. Clean bodies off.
- Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- Remove clams and discard any that do not open.
- Strain the stock through a cheesecloth and reserve.
- In an 8-quart saucepan, heat the oil.
- Add the onion and garlic and sauté over medium heat until soft, but not browned.
- Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
- Partially cover and simmer for 20 minutes.
- Add the fish, scallops, shrimp, crab, and crab butter.
- Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
- Add the clams and heat for a scant 1 minute.
- Sprinkle with parsley and serve immediately from the pot.
Recipe and Photo: Foodista / CC BY