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Epicurious

Spicy Cioppino

4.1

(16)

"On a trip to San Francisco, I had a terrific bowl of cioppino at Rose Pistola, star chef Reed Hearon's Italian restaurant," says Gail Haines of Westerly, Rhode Island.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 1 3/4-pound cooked whole Dungeness crab
1/3 cup olive oil
1 cup finely chopped onion
1 tablespoon chopped fresh marjoram
1 bay leaf
1 2-ounce can anchovy fillets, drained, chopped
1/2 cup chopped fresh parsley
3 garlic cloves, minced
2 tablespoons harissa paste* or chili-garlic sauce**
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes with puree
16 mussels, scrubbed, debearded
10 ounces cod or other white fish, cut into 3/4-inch pieces
1/2 pound cleaned squid, bodies cut into rings
1/2 pound uncooked large shrimp, peeled, deveined

Preparation

  1. Step 1

    Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard. Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and serve.

  2. Step 2

    *Available in Middle Eastern markets and some supermarkets.

    Step 3

    **Available in Asian markets and in the Asian foods section of some supermarkets.

TagsStewSoup/StewAmericanCrabShellfishSeafoodFishSquidCanned TomatoTomatoVegetableMainDinnerDairy FreeGluten FreeNut FreeSimmerBon Appétit
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