Sunday, January 17, 2010

Crab Cioppino

There are many varieties of this recipe but this is the original. This was always Christmas Eve dinner and one of Tom Sr.'s very favorite...
recipe from Diana Schneider

1/2 c olive oil
4-5 cloves garlic, minced
1/3 c minced parsley
3-29 oz cans tomato sauce + 1-1/2 to 2 cans water
3-4 tiny red hot peppers
1 minced onion
2 pkgs dried italian mushrooms soaked

Brown slowly at least 45 minutes in oil the garlic, onion, parsley. Add tomato sauce, water, chilies, mushrooms and simmer 1/2 to 1 hour. If in a hurry simmer 15 minutes.  Add mushroom water too.

Add 1-2 lbs cod or snapper (thickens sauce). Simmer, also add crab butter (close your eyes)
1-1/2 lb raw prawns (peeled and cleaned)
2 dozen small clams
6 medium or 3 large crab (cleaned) and cut up (cooked ok but raw cooked in sauce and crab butter is way better) Simmer 1 hour- add clams last 15-20 minutes

Serve in bowls with tossed green salad- lots of french bread and wine, Enjoy!

1 comment:

  1. For the best sauce make the broth in the morning and let it simmer all day. I even threw in a little red wine....figured it couldn't hurt! We had this New Years Eve it is so entertaining digging in your soup the evening flew by!