Shellfish Cioppino Recipe
Ingredients
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), chopped | |
| Hot pepper flakes | 1/4 Teaspoon, crushed | |
| Celery ribs | 2 , chopped | |
| Carrots | 2 Medium, chopped | |
| Dry red wine | 1 Cup (16 tbs) | |
| 1 28-ounce can Italian crushed tomatoes in puree | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Dried oregano | 1 Tablespoon, chopped | |
| 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried | ||
Directions
1. In a nonreactive large, flameproof casserole, heat olive oil over medium heat. Cook onion 3 to 4 minutes, or until softened. Add garlic and hot pepper flakes and cook 30 seconds, or until fragrant. Stir in celery and carrots and cook until softened and just turning golden, 3 to 4 minutes. Add wine, tomatoes, water, oregano, and rosemary. Cook, uncovered, over medium heat until liquid is reduced by one fourth, 8 to 10 minutes.
2. Add crab and cover. Cook over medium-high heat 3 minutes. Add clams and mussels and cook until opened and crab claws are bright red, 3 to 4 minutes longer. Discard any clams or mussels that did not open. Sprinkle with parsley and basil.
2. Add crab and cover. Cook over medium-high heat 3 minutes. Add clams and mussels and cook until opened and crab claws are bright red, 3 to 4 minutes longer. Discard any clams or mussels that did not open. Sprinkle with parsley and basil.
Chef
