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Cioppino Recipe

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This recipe for Cioppino, by , is from Sibling Revelry - Family Recipes for Memorable Food and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vince Sarao passed down from Rose Sarao
Added: Friday, January 26, 2007


Live crab (1 per 2 people) Clams (cockles - 2 lb per 5
Prawns - Medium (2 lb. per 5 crabs)

Marinara Sauce
3 - 16 oz cans Tomato sauce 1 onion chopped
5 cloves garlic dice 1/4 c chopped fresh parsley
Crab butter (yellow soft substance from fresh split crab)

Soak clams for 20 minutes to remove sand adhering to shell.
Wash and drain live crabs. (I hope they die soon for the next
step!!) Separate crab legs from shell and remove crab butter
inside shell. Be careful not to rupture intestine or get bile into
crab butter! (Bile is green-grey liquid and will make sauce
bitter.) Rinse prawns, do not remove shell or legs.
Sauté onion, garlic, 4 Tbs. olive oil. Add tomato sauce,
parsley and crab butter respectively. Simmer gently for 5
minutes. Put all seafood into sauce, bring to boil and steam 20
- 30 minutes. When cooked, separate seafood from sauce.
Serve immediately in bowls with copious amounts of French
or sourdough bread & perhaps a green salad.

Personal Notes:
Personal Notes:
Nut - crackers to crack crab, Plenty of napkins!!!




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