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Easy Crab Cioppino

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion - chopped (large)

  3. 2 Garlic cloves - minced

  4. 2 Ready-cut tomatoes - (28 oz ea)

  5. 1/2 cup 118ml Dry white wine

  6. 1 tablespoon 15ml Dried basil

  7. 1/4 teaspoon 1 1/3ml Pepper

  8. 1 teaspoon 5ml Or 2 small Dungeness crabs - (abt 3 lbs) - cleaned, cracked (large)

  9. 2 lbs snow or king crab legs, cut 4"

  10. Lengths and cracked, or 3 lbs blue crab)

  11. 1 1/4 lbs 567g / 20oz Medium or firm-flesh fish - cut 2" chunks

  12. (such as rockfish, red snapper, halibut,

  13. Monkfish or cod)

  14. 1 lb 454g / 16oz Live clams - scrubbed

  15. (or two 6-oz cans chopped clams)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saute until soft but not brown, about 5 minutes. Add the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes.

  2. Add the seafood and simmer until the fish is just opaque though, the crab is heated through and the clams are open, 10 to 15 minutes longer. Discard any clams that do not open. Be careful not to overcook.

  3. Ladle the seafood and sauce into bowls and serve.

  4. This recipe yields 4 to 6 servings.

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