Cioppino Stew Recipe
Ingredients
| 3 pounds sea bass, barracuda, halibut, or a variety of any firm fish | ||
| Dungeness | 1 Large | |
| Shrimps | 1 pound | |
| 1 pint clams or mussels or oysters, or all three | ||
Directions
Cut fish into good-size serving pieces.
Crack the crab; remove top shell but keep it for making stock.
If you use lobster, cut tail into pieces and reserve body to make stock; if you use eastern lobster, cut tail into sections and crack claws.
Split shrimp shells down the back and remove the black vein.
Steam the mollusks (clams, mussels, or oysters) in a small amount of water just until they open.
Remove the top shells and save the juice.
Now to prepare the sauce:
Crack the crab; remove top shell but keep it for making stock.
If you use lobster, cut tail into pieces and reserve body to make stock; if you use eastern lobster, cut tail into sections and crack claws.
Split shrimp shells down the back and remove the black vein.
Steam the mollusks (clams, mussels, or oysters) in a small amount of water just until they open.
Remove the top shells and save the juice.
Now to prepare the sauce:
Chef
