is one of the recipes that has been provided by
Shirley Cline from San Francisco. (You can contact
Shirley by emailing her - click here).
recipe comes from Bon Apetit Magazine (January
2000). The recipe is one that is served in Rose
Pistola's Restaurant in San Francisco".
to 1 3/4 lb cooked whole Dungeness crab or whatever
crab you have in your area
1/3 cup olive oil
1 cup finely chopped onion
1 tblsp chopped fresh marjoram
1 bay leaf
1 (2 oz ) can anchovy fillets, drained, chopped
1/2 cup chopped fresh parsley
3 garlic cloves, minced
2 tblsp harissa paste*
or chili-garlic sauce**
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes with puree
16 mussels, scrubbed, debearded
10 oz Ling cod or other white fish, cut into
3/4 inch pieces
1/2 lb cleaned squid, bodies cut into rings
1/2 lb uncooked large shrimp, peeled, deveined
in Middle Eastern markets and some supermarkets.
Asian markets and in the Asian foods section
of some supermarkets
crab legs and cut at joints. Cut crab body into
quarters; scrape out gills and intestines and
olive oil in large pot over high heat. Add chopped
onion, marjoram and bay leaf. Sauté 2
anchovies, parsley, garlic and harissa paste;
sauté 2 minutes.
crab legs and body pieces and white wine. Reduce
heat; simmer 4 minutes.
stock and tomatoes. Increase heat and boil 5
mussels; cook until mussels open, about 7 minutes
(discard any mussels that do not open).
remaining seafood; simmer until cod and shrimp
are opaque in center, stirring often, about
cioppino into bowls and serve.