我家廚房 Christina's Kitchen

舊金山意式炆海鮮 Cioppino

材料 Ingredients

珍寶蟹 Dungeness crab	1	隻 ea
蛤蜊 Clam	1	磅 lb (450g)
大蝦 Larger prawn	1	磅 lb (450g)
大比目魚片 Halibut Filet	1	磅 lb (450g)
特級初炸橄欖油 Extra virgin olive oil	4	大匙 Tbs
洋蔥丁 Diced onion	2	杯 cup
紅蔥頭丁 Minced shallot	3	顆 ea
大蒜末 Minced garlic	2	大匙 Tbs
番茄膏 Tomato paste	4	大匙 Tbs
罐裝番茄泥 Can crushed tomato	1	罐 can (28oz)
白酒 White wine	1-1/2	杯 cup
海鮮番茄高湯 Seafood Tomato Stock	5	杯 cup
鹽 Salt	1/3+1/2	小匙 tsp
黑胡椒 Ground black pepper	1/4	小匙 tsp
碎紅辣椒 Red pepper flake	1	小匙 tsp
月桂葉 Bay leaf	1	片 ea
義大利香料 Italian seasoning	1/2	小匙 tsp
乾百里香 Dried thyme	1/4	小匙 tsp
扁葉巴西利末 Minced flat leaf parsley	1/4	杯 cup
羅勒葉絲 Shredded basil	1/4	杯 cup

註：你可以用其它海鮮如龍蝦，阿拉斯加蟹角，孔雀蛤，小章魚或中卷等。
Note: You can also use other seafood such as lobster, king crab leg, mussel, baby octopu, squid .. etc.

做法﹕

1.	參考處理螃蟹將螃蟹清理乾淨並切塊。參考處理蛤蜊清理蛤蜊。蝦用清水沖洗掉粘液後擦乾，背部剪開抽出泥腸。魚片切成3cm小塊。
2.	加入4大匙橄欖油，洋蔥丁，紅蔥頭丁和1/3小匙鹽到燒熱的大湯鍋內，用中火炒到洋蔥變透明。然後加入大蒜末和番茄膏炒1分鐘。
3.	倒入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。續加罐頭番茄(連汁)和高湯煮滾後將浮在湯上的渣滓撇掉。加入鹽，黑胡椒，月桂葉，義大利香料和乾百里香。略微攪拌後加蓋用小火煮30分鐘。
4.	將蓋子移開並燒開湯汁。先放進螃蟹塊用中火煮3分鐘後加入大蝦和魚塊繼續煮1分鐘。然後加入蛤蜊蓋上鍋蓋繼續煮3分鐘。丟掉沒有打開的蛤蜊和孔雀蛤。
5.	熄火後拌入巴西利葉。將海鮮裝盤後撒上羅勒葉絲。佐以酸麵包。

PROCEDURE:

1.	Refer to Handle Crabs to clean the crab and cut it into pieces. Refer to Handle Clams to clean the clams. Rinse the prawns thoroughly then dry with paper towels. Slit the back of each prawn and devein. Cut the fish filet into 1" cubes.
2.	Add 4 tbs. of olive oil, onion, shallot and 1/3 tsp. of salt in a heated large pot. Sauté over medium heat until the onion is translucent. Place in the minced garlic and tomato paste and sauté for another minute.
3.	Add the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Pour in the can tomato and stock and bring the mixture to a boil. Skim off the foam at the surface of the stock. Add the salt, black pepper, bay leaf, Italian seasoning and dried thyme. Stir roughly. Cover and simmer over low heat for 30 minutes.
4.	Remove the lid and boil the stock again. Stir in the crab pieces and cook over medium heat for 3 minutes then add shrimps and fish and cook for 1 minute. Add the clams. Put the lid back on and cook for 3 minutes. Discard any un-opened clams.
5.	Turn the heat off and stir in the minced parsley. Plate the seafood stew and sprinkle with shredded basil. Serve with sourdough bread.