Cioppino is a fisherman stew well known in the Pacific Northwest. And with crabbing season underway, a timely, seasonal meal. It’s regional, it’s delicious and incredibly easy to make.
Seattle Style Cioppino
2 freshly cooked Dungeness crabs (approximately 2 lbs each)
24 clams, well scrubbed
1 cup dry white wine
2 cups water
1/4 cup olive oil
1 medium yellow onion, finely chopped
3 large cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded, and chopped (or 1 28-ounce can of tomatoes)
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano, chopped
1 tablespoon basil, finely chopped
2 pounds fresh salmon or halibut cut into large pieces
3/4 pound scallops
3/4 pound raw shrimp, peeled and deveined
Chopped fresh parsley
Remove the legs and claws from the crabs and break the body in half. Clean bodies off. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
Remove clams and discard any that do not open.
Strain the stock through a cheesecloth and reserve.
In an 8-quart saucepan, heat the oil. Add the onion and garlic and sauté over medium heat until soft, but not browned. Add tomatoes, tomato paste, and 2 cups of water, pepper, herbs, and clam stock.
Partially cover and simmer for 20 minutes.
Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the pot.