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Crab, Halibut, and Squid Cioppino
PAIR WITH
Quick Flatbread with Anchovy Butter
(PAGE 135)
I originally devised this seafood-rich soup while surf-camping on the Oregon coast, where I’d cook local seafood over a campfire with shelf-stable V-8 tomato juice and bottled clam juice. I’ve since brought the recipe indoors and gussied it up with fresh fe
.
For a more rustic (and thriftier) presentation, use crab legs and quartered body pieces instead of picked crab meat. Just remember to put out crab crackers and extra napkins!
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
45
MINUTES
2 Tbsp extra-virgin olive oil
1 large yellow onion, chopped
1 medium fe
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme
1 cup [240 ml] dry white wine
2 pinches of saffron
4 cups [960 ml] clam juice or seafood broth
2 cups [480 ml] V8 tomato juice
One 9-oz [255-g] baking potato, peeled and cut into half-moon slices
1
/
4
in [6 mm] thick
Pinch of red chile flakes
2 bay leaves
1 lb [455 g] firm white-fleshed fish, such as halibut, cut into
1
/
2
-in [12-mm] chunks
8 oz [230 g] lump crabmeat, picked over, or 1 cooked Dungeness crab, body quartered, legs broken into manageable pieces
8 oz [230 g] cleaned squid, bodies sliced into rounds
1
/
4
in [6 mm] thick
1 Tbsp chopped fresh tarragon
Sea salt
Freshly ground black pepper
Lemon wedges, for serving
1.
Heat the oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion and fe
Add the garlic and thyme and cook until fragrant, about 45 seconds.
2.
Add the wine to the pot, crumble the saffron into it, and cook until the wine has evaporated by half, about 3 minutes.
Add the clam juice, tomato juice, potato, red chile flakes, and bay leaves.
Bring to a boil.
Reduce the heat to medium-low, cover, and simmer until the potato is just tender, about 15 minutes.
3.
Add the fish and cook until just cooked through and opaque in the center, 6 minutes.
Add the crabmeat, squid, and tarragon and cook gently until the squid is just cooked through, 2 to 3 minutes; do not boil or the squid will become rubbery.
Remove the pot from the heat and season with salt and pepper.
4.
Ladle the soup into bowls and serve with lemon wedges on the side.
GET AHEAD:
The broth mixture (without seafood) can easily be doubled and stored in airtight containers or zip-top plastic freezer bags in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat over medium heat until simmering before adding the seafood as directed.
Leftover soup with seafood can be stored in the refrigerator for up to 1 day. Reheat it very gently over low heat or the squid will become tough.