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Easy Crab Cioppino
1 tb Olive oil
1 lg Onion; chopped
2 Cloves garlic; minced
2 cn Ready-cut tomatoes; (28 oz. each)
1/2 c Dry white wine
1 tb Dried basil
1/4 ts Pepper
1 lg Or 2 small Dungeness crabs; (about 3 lb.) cleaned and cracked
1 1/4 lb Medium or firm-flesh fish; cut into 2-inch chunks
1 lb Live clams scrubbed OR 2 cans; (6 oz. each) chopped clams
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic and sauté until soft but not brown, about 5 minutes. Add the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes. 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. Ladle the seafood and sauce into bowls and serve.
Substitutions for the Dungeness crab: 2 lb. snow or king crab legs, cut into 4-inch lengths and cracked OR 3 lb. blue crab
These types of fish can be used: rockfish, red snapper, halibut, monkfish or cod
Some general comments about this recipe:
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