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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
- Heat the oil over medium-high heat in a large deep frying pan. Saute the onions, scallions, peppers, and garlic for 5 minutes.
- 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.
- 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.
- Place the crab meat in a stockpot, then layer the clams over it, and the shrimp over the top of the clams.
- 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.