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Crab Cioppino

From Statesboro Market2Go

<p>A delightful stew made from wild-caught seafood and locally grown vegetables and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: georgestonecrab.com (Entered by Ariana Giddens)
Serves: Not listed


Ingredients
1/3 cup Olive oil
1 large Onion (chopped)
1 bunch Scallions
1 Sweet pepper (cored, seeded and chopped )
3 cloves Garlic (chopped)
1/3 cup Chopped fresh parsley
1 can Tomato paste
1 can Tomato sauce
1 cup Dry wine
2 cups Water
1 Bay leaf
3 teaspoons Salt
1/4 teaspoon Pepper
1 teaspoon Rosemary leaves
1 teaspoon Thyme leaves
5 pounds Crab claw meat
12 Hard shell clams (cleaned)
1 pound Large shrimp (shelled and deveined)
1 loaf Bread

Step by Step Instructions
  1. Heat the oil over medium-high heat in a large deep frying pan. Saute the onions, scallions, peppers, and garlic for 5 minutes.
  2. Add the he tomato paste, tomato sauce, parsley, wine, water, bay leaf, salt, pepper, rosemary, and thyme. Bring to a boil, then reduce to a simmer and let cook for 1 hour. If desired remove the garlic cloves, or leave them in depending upon your preference.
  3. Place the mixture into the fridge, cover, and let cool. The soup base can be made as much as 12 hours in advance of planned meal if desired.
  4. Place the crab meat in a stockpot, then layer the clams over it, and the shrimp over the top of the clams.
  5. Heat the soup base in a pot, then pour it over the shellfish in the stockpot. Cover and simmer for 30 minutes (the clams must open), then serve with bread.