Local Haven’s Cioppino
10 Minutes Prep
1 Hour 5 Minutes Total
Serve this California classic with some crusty bread, a glass of wine, and a generous handful of parsley on top.
- 1/4 cup olive oil
- 3 large garlic cloves, minced
- 2 medium white onions, chopped
- 1 bay leaf
- 1 teaspoon hot red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp Muir Glen Organic Tomato Paste
- 1 cup dry white wine
- 1 28 oz Muir Glen Organic Whole Peeled Tomatoes
- 1 cup bottled clam juice
- 1 cup stock (ideally fish, but chicken or vegetable will work too)
- 2 king crab legs
- 1 pound clams, scrubbed
- 1 pound halibut or other white fish, cut into 2-inch pieces
- 1 pound large shrimp, shelled and deveined
- 1/2 cup fresh flat-leaf parsley
- bread to serve
- In a large dutch oven over medium heat add the olive oil, garlic, onions, bay leaf and red pepper flakes. Season with salt and pepper and cook until onions are translucent (about 5-7 minutes).
- Mix in the tomato paste and cook for another minute, then add the wine and bring to a boil for 5 minutes.
- Add the canned tomatoes with their juices. Using a wooden spoon, begin breaking down the tomatoes.
- Stir in the clam juice and broth, bring to a boil, then cover and lower to simmer for 30 minutes. Taste the broth and season with salt and pepper as desired.
- Season the fish with salt and pepper and cut into 2” pieces. Set aside.
- Crack the crag legs and remove the crab meat breaking into 2” pieces. Add the crab and the clams to the pot and cover cooking for 5 minutes. Remove the lid and begin removing the clams as they open, placing them in a medium size bowl.
- Once all of the clams have opened and you have removed them from the pot, add the fish and shrimp, cover and bring to a simmer, cook for 5 more minutes.
- To serve, remove the bay leaf and top with a drizzle of olive oil and fresh parsley.
- Serve this California classic with some crusty bread, a glass of wine, and a generous handful of parsley on top.