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Mangia, ricord. (By eating I remember)

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Tuscan TipsLearn Italian

Crab Cioppino

*Serves 10-12


  • 1 bunch Italian Parsley, chopped
  • 1 Garlic head, chopped
  • 1 Onion, chopped
  • 1 ½ Carrot, chopped
  • 1 ½ Celery, chopped
  • 6 cans Tomato Sauce (14-16 ounce)
  • ½ teaspoon each of Thyme, Sage, Oregano, Rosemary, Basil and 3 Bay Leafs
  • Salt and Pepper
  • Pinch of Saffron
  • 1 cup Red Wine
  • 6-8 Crabs
  • 1-pound large Scallops
  • 1-pound Mussels
  • 1-pound medium Prawns
  • 1-2 loafs of Italian French bread
  • Garlic
Cooking Instructions
  • Sauté parsley, garlic, onion, carrot and celery in olive oil/butter in saucepan.
  • Add 2 cans of water to each can of tomato sauce in large pot and bring to a boil.
  • Add seasonings, sauté mixture and wine and cook uncovered at medium boil for 3-4 hours. Sauce should reduce by half.
  • Add crabs, scallops and mussels. Cook covered 45 minutes before serving.
  • Add prawns 10 minutes before serving.
  • Peel cloves of garlic. Toast slices of French bread, and then rub garlic cloves over slices.
  • Put two slices of garlic toast into plate or soup bowl, and spoon sauce and fish over bread.

*Note: I figure ½ crab per person.

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From Tuscany with love