1/2 c. (1/4 lb.) butter or margarine or olive oil 2 medium-sized onions, chopped 2 or 3 cloves garlic 1 c. lightly packed, chopped fresh parsley 2 large cans (1 lb. 12 oz. each) tomatoes 2 cans (14 1/2 oz. each) regular-strength chicken broth 1 bay leaf 1 Tbsp. dry basil 1/2 tsp. each thyme leaves and oregano leaves 1 c. water 1 1/2 c. dry white wine 1 1/2 lb. large raw shrimp in shells or boneless, skinless chunks of rock fish or ling cod 2 large Dungeness crabs (about 4 lb. total), live, cleaned and cracked (have this done at your market) 1 1/2 lb. scallops 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 back of each shrimp (in shell), beneath the vein. Gently pull skewer to 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 to 7 minutes more). Serve stew from the kettle or from a tureen into large soup bowls; also have available a large bowl to hold shells as they're emptied. Makes 8 to 10 servings. Cooked Crab Cioppino. Prepare recipe as directed, but use whole, cooked, cleaned and cracked crab (thaw, if frozen) instead of live crab; add to sauce along with the shrimp.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection