This recipe for “Cioppino” from “Soup’s On” (Chronicle Books) by Leslie Jonath and Frankie Frankeny manages to incorporate seven several types of seafood, and it may be modified in accordance with your preferences.
1/4 cup extra-virgin olive oil, plus additional for drizzling
1/2 cup thinly sliced leeks, white half solely
6 anchovy fillets or 2 tablespoons anchovy paste
1/3 cup chopped flat-leaf parsley
1/2 teaspoon purple pepper flakes
1 stay Dungeness crab (2 to 21/2 kilos), cleaned and sectioned, crab fats reserved
8 ounces lingcod or different white fish
11/2 cups tomato purée or peeled, recent entire tomatoes
8 ounces clams, effectively scrubbed
4 ounces mussels, scrubbed and debearded
8 ounces uncooked prawns or giant shrimp, peeled and deveined
Freshly floor black pepper
1. Heat the oil in a heavy, nonreactive pot over medium-high warmth.
2. Add the onion, leeks and garlic and sauté till the garlic is golden. Add the anchovies, parsley, marjoram, and pepper flakes and stir to combine. Add the crab and fish and cook dinner till the fish begins to crumble, 7 to 10 minutes. Add the wine and cook dinner to scale back the liquid by one-third.
3. Combine collectively the reserved crab fats, 1 cup water and the tomato purée in a small bowl. Add to the pot, increase the warmth to excessive, and produce to a boil.
4. Add the clams, mussels, and prawns and cook dinner till the clam and mussel shells start to open and the prawns flip pink, roughly 3 minutes. Discard any clams or mussels that don’t open.
5. Add the calamari and cook dinner till opaque, roughly 1 minute. Season to style with salt and pepper. Ladle into soup bowls and drizzle with olive oil.
6. Serve instantly with a inexperienced salad, crusty nation bread and white wine.
