Every winter we look forward to Dungeness Crab season. That's when I make this tasty seafood soup or stew with Dungeness Crab and Red Snapper, both from sustainably harvested sources. Enjoy it with slices of crusty whole grain bread!
Dungeness Crab and Red Snapper Cioppino
serves 2 to 3 people
2 tablespoons olive oil
1 medium sized finely sliced yellow onion
1 tablespoon finely chopped parsley
1 large clove of garlic, finely chopped
1 1/2 teaspoons finely chopped fresh rosemary
1 can of diced tomatoes (28- ounce)
1/2 cup of Marsala wine or dry Sherry
1 (8 ounce) bottle of clam juice
2 tablespoons of plant-based, non GMO buttery spread
1/4 teaspoon sugar
the zest of one orange
freshly ground black pepper to taste
1 large cooked, cleaned and cracked Dungeness crab (about 2 pounds)
1 Red Snapper filet, about 2 pounds
Crusty whole grain bread
In a large stockpot, heat the olive oil over medium heat.
Add the onion slices and chopped rosemary. Cook, stirring frequently, for about 5 minutes, until the onion is transparent.
Add the parsley, garlic, diced tomatoes and their juice, the Marsala wine, clam juice, sugar, pepper, and buttery spread, and bring to a boil. Reduce the heat and simmer, for 25 minutes.
Slice the Red Snapper filet into large chunks. Add these and the crab pieces to the sauce and stir, making sure they are coated with the sauce.
Bring the sauce back to a boil, then simmer, covered, for another 15 minutes to cook the fish and warm the crab pieces.
Serve with slices of the bread to soak up the sauce.
This cioppino is adapted from a recipe in the San Francisco Chronicle, which adapted the recipe from the Bodega Bay Grange.