Dungeness Crab Cioppino is a delicious and hearty seafood stew originating from the Italian-American community in San Francisco. Here’s a recipe for you:
Ingredients:
- 2 Dungeness crabs, cleaned and cracked
- 1 pound of assorted seafood (such as shrimp, clams, mussels, squid)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 fennel bulb, thinly sliced
- 1 can (28 ounces) of diced tomatoes
- 1 cup of dry white wine
- 4 cups of fish or seafood stock
- 2 tablespoons of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Olive oil
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions:
- Heat some olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, diced bell pepper, and sliced fennel. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Cook for another 2 minutes, stirring frequently.
- Pour in the white wine and bring to a simmer. Allow the wine to reduce by half, about 5 minutes.
- Add the diced tomatoes (with their juices) and fish or seafood stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes to allow the flavors to meld together.
- Once the base of the stew has simmered and developed flavor, add the Dungeness crabs and any other seafood you’re using (shrimp, clams, mussels, squid). Cover the pot and cook until the seafood is cooked through, about 5-10 minutes depending on the type of seafood.
- Season the cioppino with salt and pepper to taste. Adjust the seasoning if needed.
- Serve the Dungeness Crab Cioppino hot, garnished with chopped fresh parsley. Serve with crusty bread on the side for dipping into the flavorful broth.
Enjoy your homemade Dungeness Crab Cioppino! It’s perfect for a special occasion or a cozy night in with loved ones.
