Cioppino

Cioppino
Seafood Stew

Probably invented by an Italian in San Francisco, Cioppino starts with Dungeness crabs. For the authentic version, both crab and shrimp are cooked in their shell. This makes for messy eating, so have plenty of napkins available. Green salad and plenty of sourdough or Italian bread complete the meal.

Ingredients:
1/2 cup butter or margarine or olive oil
2 medium onions, chopped
2 or 3 cloves garlic
1 cup lightly packed chopped fresh parsley
2 large cans (28 oz.) tomatoes
2 cans (14 1/2 oz.) regular chicken broth
1 bay leaf
1 Tbs. dry basil
1/2 tsp. EACH thyme leaves and oregano leaves
1 cup water
1 1/2 cups dry white wine
1 1/2 lbs. large raw shrimp in shells (or boneless, skinless chunks of rock fish or ling cod)
2 large Dungeness crabs (about 4 lbs. total), live, cleaned and cracked (have this done at your fish market)
1 1/2 lbs. scallops

Directions:
In a 6 to 8-quart kettle over medium heat, melt butter.
Add onions, garlic and parsley; cook, stirring until onions are soft.
Add tomatoes (break up with a spoon) and their liquid, along with broth, bay leaf, basil, thyme, oregano, water and wine.
Bring to a boil, then reduce heat; cover and simmer for about 30 minutes.
Devein shrimp in this manner: Insert a small metal or wooden skewer along the bck of each shrimp (in shell), beneath the vein.
Gently pull the skewer to the surface, drawing out vein. Repeat as often as necessary to remove entire vein. Set shrimp aside.
Add crab to simmering sauce and cook, covered, for 10 minutes.
Add shrimp and scallops and return stew to simmering, then cover and simmer until scallops are opaque throughout (5 - 7 minutes)
Serve stew from the kettle or from a large tureen into large soup bowls.
Also have available a large bowl to hold shells as they're emptied.

Makes 8 - 10 servings

Cooked Crab Cioppino: Prepare recipe as directed above, but use whole, cooked, clean and cracked crab (thawed if frozen ) instead of live crab.
Add to sauce along with the shrimp.