"On a trip to San Francisco, I had a terrific bowl of cioppino at Rose Pistola, star chef Reed Hearon's Italian restaurant," says Gail Haines of Westerly, Rhode Island.
Recipe information
Yield
Makes 4 servings
Ingredients
1
1
1
1
1
1
1
3
2
2
2
2
16
10
1
1
Need to make a substitution?
Preparation
Step 1
Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard. Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and serve.
Step 2
*Available in Middle Eastern markets and some supermarkets.
Step 3
**Available in Asian markets and in the Asian foods section of some supermarkets.