quick cioppino

My eyes are wide open

Can’t get to sleep

One thing I’m sure of

I’m in at the deep freeze

Cold turkey has got me on the run

“Cold Turkey” by John Lennon

Last week marked the beginning of crab season in the Bay Area. This week marks

my favorite holiday, Thanksgiving. My wife told me yesterday

that crab is the “hot dish” for Thanksgiving this year, so I’m

throwing my recipe into the ring. Cioppino is a very popular dish

in Northern California. Essentially, it’s a tomato-based seafood

soup, it’s a real belly-warmer. Serve this quick version with

grilled bread, it’s alright to get some char on the bread because

it tastes that much better. I just used crab legs, but I’m sure it

would have been better with some clams, mussels, shrimp, lobster,

etc. Happy Thanksgiving. Adapted from Bon Appetit

magazine Serves

4 Ingredients: ¼ cup olive oil 1 onion,

small chop 5 cloves garlic, minced 1 cup of dry white wine 16 oz.

clam juice 2 (14.5 oz.) cans diced tomatoes with juice 1 cup water

3 bay leaves ½ cup Italian parsley leaves, chopped ½ teaspoon red

pepper flakes 2 pounds crab legs or crabs (or other seafood)

4 tablespoons butter Directions:

1. Preheat oven

   for 400 F

2. In a large heavy bottom pot, heat

   olive oil over medium heat

3. Add onion and

   garlic, cook until soft, about 3-4 minutes

4. Add

   wine, bring to a boil

5. Add clam juice, water,

   bay leaves, Italian parsley, and red pepper flakes, bring to a boil

   and then lower to a simmer for 15 minutes

6. Add

   butter, wait until the butter is melted, add seafood

7. Season with salt and pepper to taste
8. Cook in oven for 15-20 minutes, serve with grilled

   bread

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