This is one of the recipes that has been provided by Shirley Cline from San Francisco. (You can contact Shirley by emailing her - click here).

Shirley says:

"This recipe comes from Bon Apetit Magazine (January 2000). The recipe is one that is served in Rose Pistola's Restaurant in San Francisco".

Ingredients

1 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

*Available in Middle Eastern markets and some supermarkets.
**Available in Asian markets and in the Asian foods section of some supermarkets

• 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.

Serves 4

Shirley Cline