Dinner

Nor Cal Cioppino 2

Name: Nor Cal Cioppino 2
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 10 servings
Ingredients: 2 bay leaves; 1 teaspoon black peppercorns; 1/2 cup clam juice; 1 tablespoon dried basil; 1 1/2 cups dry red wine; 4 pounds whole Dungeness crabs; 1 1/2 cups thinly sliced fennel; 2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup minced garlic; 1 head garlic, cut through the middle; 1 tablespoon kosher salt; 1/4 cup lemon juice; 2 pounds littleneck clams, cleaned and scrubbed; 1/4 cup olive oil; 1 tablespoon dried oregano; 2 tablespoons sambuca liqueur; 1 tablespoon freshly cracked black pepper; 1 cup chopped red bell pepper; 1 tablespoon dried red chili flakes; 2 tablespoons red chili flakes; 2 tablespoons fine sea salt; 2 pounds shrimp (16/20 count), shell-on, deveined; Sourdough bread, for serving; 1/2 cup tomato paste; 6 cups tomato sauce, such as San Marzano; 4 cups diced yellow onions (about 4 medium onions)

4 October 2026

Not yet ratedRate Recipe

Total Time115 Mins

Serves10

Per Serving$8.23

Nor Cal Cioppino 2 requires around 1 hour and 55 minutes from start to finish. This main course has 709 calories, 82g of protein, and 12g of fat per serving. For $8.23 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 10. 9 people were impressed by this recipe.

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Method:

1
Watch how to make this recipe.
2
Begin by poaching the whole crabs: To prepare the crabs, set a large pot of cold water with the garlic, bay leaves, black peppercorns, kosher salt and chili flakes over high heat. Bring to a boil, and then drop in the crabs. Once the water starts to boil again, reduce the heat and simmer for 12 to15 minutes. When the crabs are done, shock them in cold water so they stop cooking. Then break each one into 4 pieces, with the pieces cracked to let the sauce in.
3
For the cioppino: In a large stockpot over medium heat, heat the oil and cook the onions, fennel and bell peppers until lightly browned.
4
Add the minced garlic and tomato paste and cook until it browns, stirring often.
5
Add the tomato sauce, 4 cups water, wine, clam juice, lemon juice, sambuca, half the parsley, the chili flakes, salt, basil, oregano, pepper and bay leaves, and simmer for 1 hour.
6
Add the pieces of cooked crab to the sauce and simmer for 20 minutes.
7
Add the clams and simmer for 5 minutes.
8
Add the fish and shrimp and cook until the shrimp turn pink, 4 to 5 minutes. DO NOT STIR.
9
Remove the bay leaves, stir in the remaining chopped parsley and serve immediately with bread.