Scrumptious Seattle-style Crab Cioppino

By garciamoss

Ingredients

• 4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
• 24 clams, well scrubbed
• 3 cups dry white wine
• 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, cut into large pieces
• 3/4 pound scallops
• 3/4 pound raw shrimp, peeled and deveined
• Chopped fresh parsley

Details

Servings 8
Adapted from foodista.com

Preparation

Step 1

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 remaining 2 cups of wine, 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.