Cioppino

1/2 pound crab legs (dungeness is best but use any you can get)
1 pound mussels fresh in shell(cleaned no beards)
3/4 pound scallops
1/2 pound mahi-mahi ( fish halibut is great too) cut into 1 in cubes
1/2 pound 31-40 shrimp peeled deveined tail off
2 14.5 oz cans of chopped tomatoes(I use salt free)
8 oz white wine I use blush
8 oz clam juice
1 tablespoon lemon juice
4 celery stalks
3 carrots
1 white onion
2 cloves garlic minced
1 loaf crusty French bread
1 jalepeno pepper thinly slice
Parsley for garnish
1 Teaspoon old bay seasoning
Olive oil for sauté
1 cup water

In 12 skillet cook olive oil on medium
Add onion, cook for 4 minutes
Add celery and carrot cook for 3 minutes
Add garlic
Add tomatoes
Let simmer for 4 minutes
Add clam juice and wine
Let simmer for 7 minutes
Add red pepper flakes
Add the seafood in this order
Fish cook for two minutes
Add old bay
Add Mussels
Shrimp
Scallops
Crab legs
Add jalapeño slices
Top with parsley

Serve with crusty French bread and a good white wine

cioppino 1

cioppno 2

cioppino 4cioppino 5

cioppno 2

 

 

 

 

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