SPICY CIOPPINO

Spicy Cioppino image

Provided by Reed Hearon

Yield Makes 4 servings

Number Of Ingredients 16

1 1 3/4-pound cooked whole Dungeness crab
1/3 cup olive oil
1 cup finely chopped onion
1 tablespoon chopped fresh marjoram
1 bay leaf
1 2-ounce can anchovy fillets, drained, chopped
1/2 cup chopped fresh parsley
3 garlic cloves, minced
2 tablespoons harissa paste* or chili-garlic sauce**
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes with puree
16 mussels, scrubbed, debearded
10 ounces cod or other white fish, cut into 3/4-inch pieces
1/2 pound cleaned squid, bodies cut into rings
1/2 pound uncooked large shrimp, peeled, deveined

Steps:

Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard. Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and serve.
*Available in Middle Eastern markets and some supermarkets.
**Available in Asian markets and in the Asian foods section of some supermarkets.