Cioppino

Name: Cioppino
Ingredients: 1 head fennel (3/4 lb.); 3 tbsp. olive oil; 1 onion (1/2 lb.), chopped; 2 garlic cloves, minced; 1/4 cup chopped flat-leaf parsley, divided; 3 cans (14.5 oz. each) diced tomatoes; 2 cups dry white wine; 1/3 cup tomato paste; 1 tbsp. dried basil; 1/2 tsp. each dried oregano and red chile flakes; 1 dozen clams in shell suitable for steaming (discard any that are not closed), well scrubbed; 2 cooked Dungeness crabs (about 2 lbs. each), cleaned and cracked; 1 lb. large shrimp (21 to 30 per lb.), peeled and deveined; Salt and freshly ground black pepper

14 ingredients

1 steps

Ingredients

1 head fennel (3/4 lb.)
3 tbsp. olive oil
1 onion (1/2 lb.), chopped
2 garlic cloves, minced
1/4 cup chopped flat-leaf parsley, divided
3 cans (14.5 oz. each) diced tomatoes
2 cups dry white wine
1/3 cup tomato paste
1 tbsp. dried basil
1/2 tsp. each dried oregano and red chile flakes
1 dozen clams in shell suitable for steaming (discard any that are not closed), well scrubbed
2 cooked Dungeness crabs (about 2 lbs. each), cleaned and cracked
1 lb. large shrimp (21 to 30 per lb.), peeled and deveined
Salt and freshly ground black pepper

Directions

1

{"0":"1. Trim off and discard tough stalks and base of fennel head. Core and chop bulb.","2":"2. In a 6- to 8-qt. pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tbsp. parsley until onion is limp, 8 to 10 minutes.","4":"3. Add diced tomatoes (with their juice), wine, tomato paste, basil, oregano, and red chile flakes. Bring to a boil over high heat. Cover and simmer over low heat until flavors are well blended, about 15 minutes.","6":"4. Add clams and crabs. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes (transfer any opened clams to a bowl and cover to keep warm). Stir in shrimp, cover, and simmer until clams finish popping open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that have not opened.","8":"5. Season cioppino with salt and pepper to taste and ladle into bowls with seafood. Serve sprinkled with remaining 2 tbsp. parsley."}