Seattle Style Cioppino

Seattle Style Cioppino Recipe | 31Daily.com

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

Ingredients

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

Preparation

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.



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Seattle Style Cioppino Recipe | 31Daily.com

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Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.