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Easy Cioppino

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Fish/seafoo Soups/stews


  • 1 tb Olive Oil
  • 1 lg Onion, chopped
  • 2 Cloves Garlic, minced
  • 56 oz Cans Cut Tomatoes, with
  • Liquid
  • 1/2 c Dry White Wine
  • 1 tb Dried Basil
  • 1/4 ts Black Pepper
  • 2 lb Snow or King Crab Legs,
  • Cracked
  • 1 1/4 lb Firm-Fleshed Fish, in 2"
  • Chunks
  • 1 lb Live Clams, scrubbed


Heat oil over medium-high heat in a large Duch oven. Add onions and garlic and saute until soft but not brown, bout 5 minutes. Add tomatoes, including liquid, wine, basil, and pepper and simmer 20-45 minutes.
Add crab, fish and clams and simmer 10-15 minutes longer or until fish flakes easily when tested with a fork, crab is heated through and clams are open. Discard any clams that do not open. Be careful not to overcook. Ladle seafood and sauce into bowls.
Source: Portland Oregonian Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at