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    You are in: Home / Recipes / Crab Cioppino a La Mary Panizerra Recipe
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    Crab Cioppino a La Mary Panizerra

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    kmergirl's Note:

    My family had a summer home at Dillions Beach, California. Just south of Bodega Bay, California. When growing up we ate often in a small Italian settled town called Occidential. Mary Panizzera's Union Hotel was the place where my family and friends would always converge for a big feast, just before Christmas, when the fresh dungeness crabs were available in nearby Bodega Bay.

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    Units: US | Metric


    1. 1
      In a large pot brown onion, garlic and parsley in olive oil. When onions are translucent, add tomato sauce and stewed tomatoes.
    2. 2
      Add sherry, mushrooms and seasonings. simmer 15 minutes
    3. 3
      Add shark or ling cod, in two-inch square chunks. Allow to simmer on low heat for 1 to 2 hours, stirring occasionally. 20 minutes before serving, add crab, clams and shrimp. Stir pot occasionally. When clams have popped open its done, serve over linguini.

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    Nutritional Facts for Crab Cioppino a La Mary Panizerra

    Serving Size: 1 (495 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 897.4
    Calories from Fat 230
    Total Fat 25.5 g
    Saturated Fat 4.1 g
    Cholesterol 84.0 mg
    Sodium 820.8 mg
    Total Carbohydrate 124.4 g
    Dietary Fiber 14.6 g
    Sugars 9.2 g
    Protein 42.2 g

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