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Great seafood
stew favorite...
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¼
cup |
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extra virgin olive oil |
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1
medium |
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onion |
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½
tsp |
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fennel seeds |
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6
cloves |
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garlic, minced |
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1
Tbs |
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kosher salt |
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freshly ground black pepper |
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1
Tbs |
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tomato paste |
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½
cup |
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red
wine |
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2½
cups |
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canned plum tomatoes, with their juice |
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1
cup |
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clam
juice |
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1
cup |
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water |
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1
whole |
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bay
leaf |
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½
cup |
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torn
fresh basil |
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1
lb |
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monkfish, preferably on the bone, sliced
into 4 steaks |
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1
medium |
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live
Dungeness crab |
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8
oz |
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cleaned squid, cut into ½" pieces |
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3
Tbs |
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fresh flat-leaf parsley, roughly chopped |
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1 |
Heat olive
oil in a large soup pot over medium heat. Add
onion and fennel seeds and cook until golden
brown, about 15 minutes. Add garlic, salt and
pepper to taste and cook 2 minutes more. Stir in
tomato paste and cook for 1 minute. Stir in ¼
cup of the wine and simmer until reduced to a
glaze. Add the remaining ¼ cup wine and reduce
by half. Crush the tomatoes through your fingers
into the pot; stir in their juices, the clam
juice, the water and bay leaf, cover and simmer
30 minutes. (The cioppino may be prepared up to
this point and refrigerated overnight in a
tightly sealed container). |
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2 |
Adjust heat
so that the cioppino simmers briskly. Stir in
the basil and monkfish, cover and cook 5
minutes. Add crab and cook 1 minute; finally add
the squid and cook until just firm, about 2
minutes. Remove bay leaf. Transfer the cioppino
to a large bowl, scatter the parsley on top, and
serve. |
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Servings: 4 |
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Cooking Tips |
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*To prepare the
Dungeness crab: Add crab to a pot of boiling water. Boil
for 5 minutes; remove from the pot and cool. Remove the
top shell and discard. Remove the gills from the sides
of the crab, trim off the face, and scoop out the yellow
matter and discard. Cut the body with legs attached into
4 pieces and reserve for the stew. |
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**Squeamish about
working with a live crab? Purchase crabmeat instead. |
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Recipe Source |
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Food Network Kitchens |
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