New Year’s Eve – Cioppino

Our tradition has always been to have lobster and champagne on New Year’s Eve. 
Last year we decided to have local Dungeness crab instead.
And this year, we decided to have crab, but to have it in a
The crab weighed 2 1/4 pounds, and I added
 Clams, Mussels, local spot prawns and
 halibut to the pot.
We shared a bottle of Champagne – Veuve Clicquot.


Print Recipe

Basic Outline.

1 small onion or shallot, chopped
2 to 3 cloves minced garlic
dried chili pepper flakes (to taste)
1/2 cup white wine
chicken broth
1 can quality Italian tomatoes
fresh Italian parsley
dried basil 
fresh basil

Fresh Seafood (options)
Whole Dungeness Crabs, cut in half.
Prawns or Shrimp

Saute onion in a little butter until translucent.    Add the garlic and chili pepper.  
Saute one minute.  Add white wine, chicken broth and the tomatoes.  
(Break tomatoes up with fingers.  Don’t puree).  
Add parsley. Season with dried basil and oregano (to suit your own taste) .  
I use more basil than oregano).  
Simmer for 10 to 15 minutes to meld flavours.   

Add seafood in order that it takes to cook.  ie.  Crab first, then halibut, clams, mussels.

Serve in deep bowls , garnish with fresh chopped  basil and 
serve with lots of crusty baguette.

2 Comments Add yours

  1. Big Dude says:

    Looks delicious. I was going to make this the other day, but the local seafood didn't look too fresh.

  2. Deana Sidney says:

    Mmmm nothing like Veuve with a great fish dish. Looks perfect. Happy New Year!

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