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Bodega Bay Cioppino

SUBMITTED BY: Beth      PHOTO BY: Allrecipes

"This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!"
PREP TIME  45 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed or to taste
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1/2 cup dry white wine
  • 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

DIRECTIONS

  1. 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, 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.
  2. 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.

Wine Tip

Try with a  California Sauvignon Blanc .

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by PATTIPOOP
Excellent stew.....I added green pepper and didn't cook it down completely so had broth which my family loved. Very tasty and a good way to serve seafood. Definitely a keeper.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2004 by E-Cost
This was really good. Be sure to have plenty of sourdough bread for dippin. We used little neck clams and dungeness crab.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2006 by Mary Ellen
This recipe was AWESOME! I used only 1/2 the salt, because I don't like a lot of salt - otherwise made as written.

5 users found this review helpful


 
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Recipe Submitter:

Beth
Cooking Level: Expert
Living In: Cheyenne, Wyoming, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 306

  • Total Fat: 6.1g
  • Cholesterol: 170mg
  • Sodium: 1343mg
  • Total Carbs: 12.4g
  •     Dietary Fiber: 2.1g
  • Protein: 43.4g

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