MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chronicle's Cioppino   
    Categories: Seafood, Shellfish, Chilies, Wine, Stews   
         Yield: 4 Servings   
      
         2    (1 1/2 lb ea) fresh or   
              - cooked Dungeness crab   
       1/4 c  Olive oil   
         1 lg Onion; chopped   
         4 cl Garlic; minced   
         6 tb Chopped Italian parsley   
       1/2 ts Dried basil   
       1/2 ts Dried oregano   
       1/4 ts Dried red pepper flakes   
         1    Bay leaf   
         2 c  Dry white wine   
        28 oz Can diced tomatoes with   
              - juices   
         2 c  Fish stock   
              +=OR=+   
         2 c  Bottled cla juice   
              Salt & pepper   
         1    Dozen mussels; scrubbed,   
              - debearded   
         1    Dozen clams; scrubbed   
         8 oz Firm white fish filets; in   
              - 2" pieces   
         8 oz Calamari bodies; in rings   
      
     There are as many recipes for cioppino as there are cooks   
     who make it. The only "musts" are crab and tomatoes. From   
     there, just see what fish and shellfish look best at the   
     market and throw them in.   
      
     If using fresh crab, cook in a large pot of boiling salted   
     water for 15-20 minutes. Drain. When cool enough to handle   
     (or start here if using already cooked crab), remove the   
     legs, crack them and set them aside. Remove the top shell   
     of the body, clean the crab, then remove as much crabmeat   
     as possible from the body. Discard the body shells.   
     Refrigerate the crab legs and meat until ready to serve.   
      
     Heat the oil in a heavy large Dutch oven over medium-high   
     heat. Add the onion and saute until translucent, about 5   
     minutes. Add the garlic and stir 2 minutes. Add 4   
     tablespoons of the parsley with the basil, oregano, pepper   
     flakes and bay leaf. Stir 1 minute more.   
      
     Add the wine and bring to a boil. Stir until most of the   
     liquid evaporates, about 10 minutes. Add the tomatoes and   
     fish stock. Simmer 15 minutes to blend the flavors. Season   
     with salt and pepper.   
      
     Add the mussels to the pot. Cover and simmer for 2   
     minutes. Add the clams and simmer for 2 minutes. Add the   
     fish, calamari, crabmeat and legs. Cover and simmer until   
     the mussels and clams open and the fish and calamari are   
     just cooked through, about 2 minutes. Discard any mussels   
     or clams that do not open. Adjust seasoning if necessary.   
      
     Divide the cioppino among serving bowls. Sprinkle with   
     remaining 2 tablespoons parsley.   
      
     Serves 4.   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 20 December 2009   
      
     Uncle Dirty Dave's Archives   
      
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