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CIOPPINO Recipe

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This recipe for CIOPPINO, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandie Brodsky
Added: Monday, November 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
First of all you need to cook your crab. Bring a large kettle of salted water to a boil, then add the crab and boil 10 minutes. Remove and plunge into cold iced water, then drain and cool several minutes. Then CLEAN THE CRAB, set aside.NOW FOLLOW THE RECIPE AND ENJOY

1 large live Dungeness crab, around 2.5 lbs, 1 carrot diced, 1 leek(only the white part),2 green onions chopped, 1 stalk celery minced, 2 tbsp olive oil, 3 garlic cloves minced, 1-1/2 tsp each minced basil, thyme, and oregano or(1/2tsp dried each), 4 medium tomatoes peeled,seeded, and diced. 1 cup clam juice, 1/3 cup dry white wine or vermouth, salt and ground black pepper to taste, 12 small clams, 1 pound rockfish, ling cod, halibut, or rock shrimp, 12 mussels, de-bearded, only if you like mussels 1/4 cup minced fresh parsley

Directions:
Directions:
Saute, in a large soup kettle, carrot, leek, onions and celery in oil untile limp.Add garlic, basil,thyme,oregano, tomatoes, tomato puree, clam juice and wineand simmer 40 minutes.Season with salt and pepper. Scrub clams and mussels weell, under running cold water with a stiff-bristled brush. Add clams, diced fish or rock shrimp(or both), mussels,(if using them) and crab to kettle and simmer 15 minutes.
Laddle fish and shellfish along with broth into large bowls and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
If the cioppino gets to thick you can add more wine, taste and see what you think it needs, and add.

The cioppino is delicious served with warm fresh sourdough brean and sweet butter.

Have plenty of bibs and warm damp towels.

 

 

 

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