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Fish


Seafood:
4 large live crabs
1 lb. large raw prawns
2 lbs. raw clams (preferably Manila)
1 lb. calamari rings
Optional: 2 lbs. firm fish filets, cut into chunks (use halibut, sea bass, salmon � or a combination)

Sauce:
2 to 3 cloves garlic, finely chopped
2 medium onions, chopped
1 cup thinly sliced celery
1 large green bell pepper finely chopped
4 cups stewed tomatoes (preferably San Marzano)
� cup Italian parsley, chopped
� cup tomato paste
1 cup clam juice
1 to 2 cups water
� cup olive oil
Pinch of crushed red pepper

Preparing the sauce:

In a large stockpot over medium-high heat, saut� garlic, onions, celery, green pepper and parsley in olive oil until tender.

Add stewed tomatoes, tomato paste, clam juice and crushed red pepper.

Bring to a low boil, then lower heat and simmer for at least an hour, adding water if needed to keep the volume of liquid the same.



Cracking the crabs:

Being careful to avoid finger injury (a perpetual hazard among professional crustacean crackers), take a firm hold of the live crabs and remove the bodies from the shell. Split bodies in half and crack legs. Reserve crab fat.



Making the cioppino:

Add cracked crab, crab fat, raw clams and fish (if using) to sauce. Simmer for about 15 to 20 minutes (taste a crab leg to check for doneness). Add calamari rings during the last five minutes. While the cioppino is simmering, bring a pot of water to a boil and season with a pinch of salt. Cook prawns for one minute, then add to cioppino during the last two or three minutes of cooking. Cioppino is done when all clams have opened.

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