Bodega Bay Cioppino

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!

• Preparation Time: 45 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 15 mins
• Calories: 309 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons olive oil
• ¼ cup chopped fresh parsley
• 1 large onion, chopped
• 1 bay leaf
• ½ teaspoon dried basil
• 1 pound scallops
• ½ cup dry white wine
• 2 (28 ounce) cans diced tomatoes with juice
• ½ teaspoon cracked black pepper
• 24 littleneck clams
• 3 cloves garlic, crushed or to taste
• 1 ½ pounds crab legs
• 1 pound unpeeled, large fresh shrimp

Recipe Instructions

Step 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.

Step 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.