Cioppino

Name: Cioppino
Yield: 2
Ingredients: Crayfish oily (the soft inside the crab) added to page; 0.25 tsp Crushed dried red pepper; 0.25 Onions, diced; 0.6 dl Minced parsley; 0.6 dl Olive oil; 1 Large tomatoes, chopped (or a can of diced tomatoes with juice; 1 dl Dry white wine; 2 clove Garlic crushed; 2.5 dl Fish stock; 2-3 kg Live crabs 2 PCs; 8 Blue mussels; 8 Mussels; 8 Large shrimp-peeled and intestines removed

Appetizers

Cook time: 0 min.
Servings: 2

Ingredients for Cioppino

		Crayfish oily (the soft inside the crab) added to page
0.25	tsp	Crushed dried red pepper
0.25		Onions, diced
0.6	dl	Minced parsley
0.6	dl	Olive oil
1		Large tomatoes, chopped (or a can of diced tomatoes with juice
1	dl	Dry white wine
2	clove	Garlic crushed
2.5	dl	Fish stock
2-3	kg	Live crabs 2 PCs
8		Blue mussels
8		Mussels
8		Large shrimp-peeled and intestines removed

Instructions for Cioppino

To prepare the Cioppino recipe, please follow these instructions:

Kill the crabs by sticking a knife into the head behind the eyes. Crush the crabs and let your legs and body be intact. Remove the soft inside the crab and set it aside.

In a large pot (4-5 liters) the oil is heated. Season the chopped onions and garlic until ready, stirring for approx. 2 minutes. Add the crab fats and simmer for 1 minute. Add white wine and cook it a little for approx. 2 minutes, add tomatoes and some of the soup, red pepper and crushed crabs. Let it simmer 8 minutes under cover.

Add blue mussels and prawns that boil for 2 minutes. Add mussels that boil for 2 minutes. Stir the parsley in. Distribute the cioppino into 2 large bowls and server.

Cioppino

Ingredients for Cioppino

Instructions for Cioppino

Recipe categories