Recipe for California Cioppino
Southwestern

CALIFORNIA CIOPPINO

    California Cioppino

    2 freshly cooked whole crabs,
        approximately 1 1/2 to 2 pounds each
    24 clams, well scrubbed
    3 cups dry white wine
    1/3 cup olive oil
    1 medium onion, finely chopped
    3 large cloves garlic, minced
    1 green bell pepper, coarsely chopped
    2 pounds fresh tomatoes, peeled, seeded and chopped
    3 ounces tomato paste
    1 teaspoon freshly-ground black pepper
    1/2 teaspoon dried Mexican oregano
    1/2 teaspoon dried basil, or 1 tablespoon finely chopped fresh basil
    2 pounds fresh white fish such as sea bass, rock cod,
        halibut, or ling cod, cut into large pieces
    3/4 pound scallops
    3/4 pound raw shrimp, peeled and de-veined
    Chopped fresh parsley

    Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center (crab butter) as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.

    Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve.

    In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic and bell pepper and saute.


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