Alioto's Cioppino
Source of Recipe
Alioto's Restaurant
List of Ingredients
3 whole fresh crabs (4-5 lb total)
2 ounces olive oil
3 cloves crushed fresh garlic
save butter (roe) from 3 crabs
6 ounces dry white wine
2 ounces chopped fresh onions
6 prawns in shell, cut in half lengthwise
24 Manila clams
24 mussels
1/4 cup clam juice or fish broth
2 fresh crushed tomatoes
1/4 ounce chopped fresh parsley
12 ounces tomato sauce
1/8 ounce chopped fresh parsley
salt, black and red pepper to tasteRecipe
* Exported from MasterCook Mac *
Alioto's Cioppino
Recipe By : Alioto's Restaurant
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole fresh crabs (4-5 lb total)
2 ounces olive oil
3 cloves crushed fresh garlic
save butter (roe) from 3 crabs
6 ounces dry white wine
2 ounces chopped fresh onions
6 prawns in shell, cut in half lengthwise
24 Manila clams
24 mussels
1/4 cup clam juice or fish broth
2 fresh crushed tomatoes
1/4 ounce chopped fresh parsley
12 ounces tomato sauce
1/8 ounce chopped fresh parsley
salt, black and red pepper to taste
In a 4 quart kettle (or pot), heat the olive oil and saute the onions until clear. Add the garlic and simmer until light brown. Add the crab butter and let simmer for two minutes. Next, add the wine to keep the butter and garlic from burning. Add tomatoes, tomato sauce, and red pepper to taste. Reduce for about 15 minutes. Add the broth, salt and pepper and crab. Cover and simmer on low heat for about 8 minutes. (If you cook your crab ahead of time, add the crab to the recipe at the same time you add the clams, prawns and mussels). Add the prawns, clams, mussels, and cook for 2 more minutes. Serve in a bowl and sprinkle the Cioppino with fresh parsley. Serves 6.
CRACKING A FRESH CRAB: Connoisseurs prefer using a live crab with this method. Otherwise, you can cook the crab before cracking. Place the crab face up with the pincers facing away from you. Hold down the legs with one hand, with the other, pull the shell off the body with one quick motion. This kills the crab instantaneously. Remove the crab butter from inside the top of the shell and save. Discard the shell.
From the crab's body cavity, clean the gills. Crack off the pinchers. Hold each side of the crab with one hand, and crack the body in half. Shake out the remaining crab butter and save. Pull of the legs along with the attached body joint. Place each leg flat on a hard surface. Crack the leg with a blow of a hammer or mallet. Shake off any loose pieces of shell. Set aside crab legs and butter for the Cioppino.
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