Sandra's Cucina

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Sandra’s Cucina

Crab season has finally arrived along our California Coast, and what better way to celebrate the holidays than with a Dungeness Crab Cioppino Feed! So roll up your sleeves, tie on your bib and dig in!

4 large garlic cloves, minced

2 medium onions, finely chopped

1 California Bay leaf

1 tsp dried oregano

1 tsp dried red pepper flakes

1 1/2 tsp salt

1/2 tsp pepper

1/4 C. olive oil

2 Tbs tomato paste

1 1/2 C dry red wine

1 (32 oz) can, chopped plum tomatoes

1 C bottled clam juice

1 C chicken broth

2 whole Dungeness crabs (approx 2 lbs ea.)

1 1/2lb hard shelled clams

1 lb skinless halibut fillets, cut into 1 in. pieces

1 lb large shrimp shelled & deveined, tails left intact

1/4 C finely chopped fresh Italian parsley

3 Tbs finely chopped fresh basil

Sauté garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in a 10-quart heavy pot over moderate heat, stirring until onions are softened, about 5 minutes. Stir in tomato paste and cook, stirring 1 minute. Add wine and boil until reduced by about half, 5-6 minutes. Add tomatoes with their juice, clam juice, broth and halibut pieces, simmer covered, 30-60 minutes. Season with salt and pepper to taste.

While stew is simmering, hack cleaned crabs through shell into 3-4 in. chunks with a heavy knife. Scrub clams thoroughly. Layer seafood in pot, placing clams on top. Cook over low heat for approx. 20 minutes or until clams have opened. Discard any unopened clams.

Makes 8 servings

Notes: The stew, without the seafood, can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

Serve with plenty of garlic bread and red wine. Salute’!

Cioppino

Photo by Jason Feldt

at Domani Vineyard’s

annual family Cioppino feed