cityscape Weir Cooking in the City
program recipes book credits about Joanne Weir homepage

Episode 103: Crab 3 Ways

"Cioppino, a simple shellfish and fish stew, is thought to have been brought to San Francisco in the early twentieth century by the Italians. Its name comes from the word in the Genoese dialect cioppin, and translates as 'a tasty stew of various qualities of fish.'"
printer-friendly version printer-friendly version email recipe email recipe
Serves: 6

• 2 cooked Dungeness crabs
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 small green bell pepper, cut into 1/2-inch dice
• 4 cloves garlic, minced
• 1 pound snapper or rock cod, cut into 1-inch pieces
• 1 cup dry white wine (Sauvignon Blanc)
• 2 cups fish stock or bottled clam juice
• 2 cups water
• 2 1/2 cups tomatoes, peeled, seeded, and chopped (fresh or canned)
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 1 pound clams, scrubbed
• 1 pound large shrimp in their shell
• 3 tablespoons chopped fresh parsley as a garnish

Remove the back shell from the crab and discard. Remove the gills and wash the inside of the crab.

Over a bowl, break the crab in half from top to bottom, making two identical halves. Reserve the crab liquid.

Cut each half into 3 pieces so that each piece of the body is attached to a leg or claw. Crack the legs and claws.

In a soup pot, heat the olive oil over medium heat.

Add the onion, bell pepper, and garlic and cook, stirring occasionally, until soft, about 10 minutes.

Add the crab pieces and crab liquid. Add the snapper and cook slowly, stirring occasionally, for 10 minutes.

Increase the heat to high, add the wine and simmer for 3 minutes.

Lower the heat and stir in the fish stock and water.

Add the tomatoes, tomato paste, bay leaves, basil, and crushed red pepper. Season with salt and pepper and simmer for 10 minutes.

Add the clams and shrimp and simmer until the clams open, 3 to 5 minutes. Discard any clams that have not opened. Season with salt and pepper and remove from the heat.

To serve, ladle the cioppino into bowls and garnish with the parsley.

Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.

Crab 3 Ways
• Cracked Crab with Lemon Drawn Butter
• Cioppino with Crab, Clams, and Shrimp
• Pepper-Salt Crabs

Wine Suggestions
Cioppino: Chianti or Barbera
Pepper-Salt Crabs: Gewürztraminer or Riesling

Joanne's Tips & Guidelines
Top Ten Tips on Food and Wine Pairing

Top Ten Classic Food and Wine Pairings

Do's and Don'ts for Menu Planning

The Essential Mediterranean Pantry

The Essential Asian Pantry

The Essential Latin Pantry

Copyright © 2004 KQED, Inc. All Rights Reserved.