Spicy Cioppino
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/3 cup olive oil
- 1 bay leaf
- 2 cups dry white wine
- 1/2 cup chopped fresh parsley
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- Carbohydrate 23 g(8%)
- Cholesterol 385 mg(128%)
- Fat 26 g(40%)
- Fiber 4 g(14%)
- Protein 87 g(174%)
- Saturated Fat 4 g(21%)
- Sodium 2653 mg(111%)
- Calories 759
Preparation 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. *Available in Middle Eastern markets and some supermarkets. **Available in Asian markets and in the Asian foods section of some supermarkets.
Preparation 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. *Available in Middle Eastern markets and some supermarkets. **Available in Asian markets and in the Asian foods section of some supermarkets.
