CALIFORNIA CIOPPINO
Steps:
- Remove legs and claws from crab. Break body in half, reserving as much of the mustard-colored center as possible. Set crab pieces aside and force the crab butter through a sieve, set aside. Place clams in a pan, add one cup of wine, steam covered for 4-6 minutes or until clams open. Remove clams and discard ones that don't open. Strain stock and reserve. In heatproof 8 qt. pot, heat oil. Add onion, garlic and green pepper, saute until soft. Add tomatoes, paste and remaining 2 c. of wine, pepper, herbs and clam stock. Partially cover and simmer 20 minutes. Add fish, scallops, shrimp, crab and mustard. Simmer about 5 minutes or until all seafood is cooked. Add clams and simmer one minute. Serve immediately with parsley sprinkled on top.
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