Best Bodega Bay Cioppino Recipes

BODEGA BAY CIOPPINO

Bodega Bay Cioppino image

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!

Provided by Bev

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 2h15m

Yield 8

Number Of Ingredients 14

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 12.7 g, Cholesterol 170 mg, Fat 6.1 g, Fiber 2.1 g, Protein 43.4 g, SaturatedFat 0.9 g, Sodium 1342.7 mg, Sugar 6.2 g

BODEGA BAY CIOPPINO

Bodega Bay Cioppino image

"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!"

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

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.
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.