Local Haven’s Cioppino

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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.

Ingredient List
  • 1/4 cup olive oil Small check mark in a circle icon
  • 3 large garlic cloves, minced Small check mark in a circle icon
  • 2 medium white onions, chopped Small check mark in a circle icon
  • 1 bay leaf Small check mark in a circle icon
  • 1 teaspoon hot red pepper flakes Small check mark in a circle icon
  • 1 tsp kosher salt Small check mark in a circle icon
  • 1/2 tsp black pepper Small check mark in a circle icon
  • 2 tsp Muir Glen Organic Tomato Paste Small check mark in a circle icon
  • 1 cup dry white wine Small check mark in a circle icon
  • 1 28 oz Muir Glen Organic Whole Peeled Tomatoes Small check mark in a circle icon
  • 1 cup bottled clam juice Small check mark in a circle icon
  • 1 cup stock (ideally fish, but chicken or vegetable will work too) Small check mark in a circle icon
  • 2 king crab legs Small check mark in a circle icon
  • 1 pound clams, scrubbed Small check mark in a circle icon
  • 1 pound halibut or other white fish, cut into 2-inch pieces Small check mark in a circle icon
  • 1 pound large shrimp, shelled and deveined Small check mark in a circle icon
  • 1/2 cup fresh flat-leaf parsley Small check mark in a circle icon
  • bread to serve Small check mark in a circle icon
Preparation
  1. 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).
  2. Mix in the tomato paste and cook for another minute, then add the wine and bring to a boil for 5 minutes.
  3. Add the canned tomatoes with their juices. Using a wooden spoon, begin breaking down the tomatoes.
  4. 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.
  5. Season the fish with salt and pepper and cut into 2” pieces. Set aside.
  6. 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.
  7. 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.
  8. To serve, remove the bay leaf and top with a drizzle of olive oil and fresh parsley.