Rymerpt said:
My crab looks drunk.
I think he has been sippin the wine.
San Francisco is loaded with restuarants that specialize in CIOPPINO. Here is the recipe I chose to follow:
1lb black mussels
1lb clams
1lb head on 25-30 shrimp
1/4 lb calemari
1 Dungeonous crab
3 leaks (white parts only)
2 bunches green onions
1 head of garlic
3 yellow bell peppers
Olive oil
Cracked black pepper to taste
2 cups chicken stock
1 T superhot pepper flakes
2 T mexican oregano
1 bottle cabenet Savinon wine
2 cans diced tomatoes
Fresh parsley bunch
Cut up onions, garlic, leaks (wash well), and bells and
cook untill soft in the olive oil (about 1/4 cup). Add chicken stock, tomatoes, spices. Add a full bottle of wine.
Simmer about 1/2 hour.
Take mussles and clams and 3 cups water and boil untill shells open. Remove the liquid and put with sauce mixture. Simmer another 10 minutes.
Save cooked mussles and clams aside.
Break up crab into smaller pieces. Oil a big pot and add shrimp, calemari, crab, mussles, and clams, stir at a medium heat. Spoon in sauce to cover and boil untill shrimp are red and ready. About 15 minutes.
Plate up with bowl bursting with seafood and nestled in a pool of spicey broth.
Pour a nice glass of wine, break some sour dough bread to sop up the broth and enjoy!
Holy wow Ryme!! That is one beautiful bowl of cioppino!!!
