Cioppino, Calabrese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Sauce Base
  • 2 -3
    onions, medium chopped
  • 2
    (14 ounce) cans diced tomatoes
  • 2
    (4 ounce) cans tomato sauce or (4 ounce) cans puree
  • red wine (Chianti, Burgundy, Merlot)
  • Italian spices
  • Seafood
  • 7
    large dungeness crabs, cleaned and cracked just before addition to the sauce (live if possible)
  • 10
    lbs clams, scrubbed clean. (Discard any that are open)
  • 2
    lbs mussels (optional)
  • 5
    lbs prawns, rinsed (in shells)
  • 1
    lb oyster, fresh with liquor (optional)
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DIRECTIONS

  • Sauce Base:
  • Chop or mince onions and garlic. Saute' in olive oil until translucent.
  • Add diced tomatoes and 2 14oz cans water.
  • Add tomato sauce or puree plus two 4oz cans water.
  • Add 1 14oz can red wine.
  • Add Italian seasoning to taste.
  • Adj1ust amount of sauce depending on quantity and size of seafood.
  • Seafood:
  • About 30 minutes before serving, add clams and mussels.
  • 10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
  • 5 minutes later, add prawns and oysters.
  • When crab and prawn shells turn red and the clams open the dish is ready to serve.
  • Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.
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