一向信奉幾個飲食原則： 簡單、新鮮、營養，離美食主義很遠，十分單調。

今天中餐， 在有機食品店吃到的唐金斯螃蟹湯（DUNGENESS CRAB CIOPPINO），鮮美料多，食材藥草混搭，滋味豐富極了。味覺告訴我， 冬天的早晨， 來上一碗， 會是一天美好的開始。

作料：八人份
@兩湯匙橄欖油（OLIVE OIL）
@兩湯匙細切大蒜（THINLY SLICED GARLIC）
@兩杯黃洋蔥（YELLOW ONION, 3/4 INCH DICE）
@兩杯綠色青椒（GREEN BELL PEPPER, 3/4 INCH DICE）
@三柄細切芹菜（stalks celery, chopped fine）
@四分之一杯荷蘭芹（parsley, chopped fine）
@十四點五盎司罐頭番茄（cans diced tomato）
@十五盎司罐頭番茄醬（can tomato sauce）
@一又二分之一湯匙鹽
@一把月桂葉（bay leaf）
@一湯匙百里香 （THYME）
@一又二分之一湯匙牛至（OREGANO）
@四分之三湯匙孜然（CUMIN）
@四分之一湯匙 紅色青椒（RED PEPPER BELL）
@二湯匙細切茴香球莖（FENNEL BULB; if necessary, do without）
@一又二分之一杯白酒（WHITE WINE； 推薦 PINOT NOIR）
@兩杯水

Heat olive oil over medium heat, saute garlic, onion, bell pepper
and fennel until onions are translucent
Add wine, tomatoes, water and oregano. Bring soup to a boil, reduce
to a simmer, cover and cook 25 minutes.

@一又四分之一磅新鮮魚片（FRESH FISH FILLETS, SOMETHING FIRM LIKE 箭魚 (SWORDFISH) OR 大比目魚（HALIBUT）
@大唐金斯螃蟹╱ 大肉蟹 （LARGE DUNGENESS CRAB － COOKED, CRACKED, CLEANED AND QUARTERED）

After the soup has simmered for 25 minutes, add fish and crab to
soup. Simmer 5 minutes.
@三分之一磅剝殼蝦子（SHRIMP, PEELED； And 龍蝦 lobster in shell for special）
@四分之三磅白蜆（LITTLE NECK CLAMS； or mussels or?）
@四分之一杯羅勒╱九層塔（FRESH BASIL，MINCED）
@二分之一湯匙黑胡椒（BLACK PEPPER）

Add shrimp, clams and basil. Simmer 5 more minutes.

Place Saffron Rice in serving bowls. Ladle Cioppino on top.

Remove the legs and claws from the crabs and break the body in half, reserving as much of the “crab butter” as possible (the yellow-colored center).

Set crab pieces aside and force the crab butter through a sieve into a small bowl.

Set aside. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.

Remove clams and discard any that do not open. Strain the stock through a cheesecloth and reserve.

In an 8-quart saucepan, heat the oil. Add the onion and garlic and sauté over medium heat until soft, but not browned.

Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes.

Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart. Add the clams and heat for 1 minute.
Sprinkle with parsley and serve immediately from the pot.










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My daily food consumption has been very boring for many years. All I care about is simplicity, freshness, nutrition. Occasionally, I try something new if look or smell good.

Today's lunch, I happened to shop the organic food store and found the interesting fresh looking DUNGENESS CRAB CIOPPINO. I could not resist it and end up with a superior eating experience I rarely have. Seafoods are mixed with herbs, taste rich sophisticated unbelievably. My taste bud told me, it is a great dish in the winter morning, and would set off a bright day. I got to learn how to do it.

Ingredients:

@2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
@12 cherrystone clams

@12 jumbo white prawns

@8 oz. cod

@1 cup clam juice

@1/2 cup dry white wine

@Cioppino sauce (recipe follows)

To assemble:
Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.

Cioppino Sauce
@2 medium yellow onions, chopped fine
@6 stalks celery, chopped fine
@1/4 cup parsley, chopped fine
@4 tbsp. olive oil
@2-14.5 oz. cans diced tomato
@15 oz. can tomato sauce
@1 bay leaf
@2 tsp. fresh garlic, chopped fine
@1 1/2 tsp. salt
@1 tsp. thyme
@1 1/2 tsp. oregano
@1 1/2 tsp. Italian seasoning
@3/4 tsp. cumin
@1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

Cioppino (San Francisco, CA) – cioppino, a fish stew with dungeness crab, with a tomato and therefore red base, was invented in America from Italian immigrants and remains one of the most interesting and involving dishes to eat in San Francisco. You will probably have to crack open your dungeness crab with a cracker and protect your clothes with a bib!