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Fish | |
| 1 tablespoon olive oil 1 tablespoon unsalted butter 1 clove garlic, chopped 1 pound littleneck clams � cup dry white wine 8 ounces mussels, scrubbed 2 quarts Cioppino Sauce (see recipe) 2 dashes Worcestershire sauce Pinch of saffron threads 8 ounces medium shrimp in the shell 8 ounces cleaned squid tubes, cut into rings 8 ounces firm-fleshed white fish fillets, cut into 2-inch cubes 4 ounces bay scallops 1 pound lump crabmeat, preferably Dungeness | |
| 1. Combine the oil, butter, and garlic in a wide, deep pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. (Discard any clams or mussels that do not open.) 2. Stir in the Cioppino Sauce, Worcestershire, and saffron, and bring to a simmer. Add the shrimp and simmer for about 5 minutes. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes. Gently stir in the crabmeat during the last minute or so of cooking time. | |
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