Wednesday, February 4, 2009

Crab Cioppino

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
3 (14 ounce) cans diced tomatoes with juice
1 cup dry white wine
1 can of beer
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 bay leaf
1 pound scallops
24 littleneck clams
1 1/2 pounds crab legs
1 pound unpeeled, large fresh shrimp

Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, beer, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Review: This was a good recipe. Their was just the right amount of zip! No taste of beer or wine, but next time I think I would cut it down to half a beer! Bon Appetite!

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