Dungeness Crab Cioppino
Michael Mina, Michael Mina, San Francisco / January 28th, 2013
- 4 cooked Dungeness crabs (or 4 clusters of large snow crab or king crab legs), shells and meat separated
- 1/2 cup grapeseed oil
- 1 Tbsp. coriander seeds
- 1 Tbsp. fennel seeds
- 2 med. yellow onions, thinly sliced
- 2 leeks, white part only, thinly sliced
- 2 med. carrots, thinly sliced
- 1 fennel bulb, core removed and thinly sliced
- 2 celery stalks, thinly sliced
- 8 garlic cloves, thinly sliced
- 2 red Fresno chiles or jalapeño peppers, thinly sliced
- 4 Tbsps. tomato paste
- stems from 1 bunch basil
- 1 bottle white wine
- 28-oz. can diced tomatoes
- 1 qt. clam juice
- 4 oranges, juiced
- black pepper, freshly ground
Break up crab shells into small pieces; reserve.
Heat oil in large saucepan over high heat; add crab shells; stir; sauté shells 5 minutes.
Place coriander and fennel seeds in mesh tea ball; reserve.
Add onions, leeks, carrots, fennel, celery, garlic, and chiles to saucepan; sweat vegetables until translucent (about 15 minutes).
Stir in tomato paste; cook until beginning to brown; add basil stems; deglaze with wine; reduce by 1/2.
Place mesh tea ball in pot; stir in tomatoes, clam juice, and orange juice; reduce heat; simmer 45 minutes.
Remove tea ball; season, adding more chiles if desired; remove from heat; let cool slightly.
Pour mixture into blender in batches; blend on low speed, enough to break up the shells; press through strainer; discard shells; return liquid to pot.
To serve, place crabmeat in bottom of each serving bowl; pour cioppino broth tableside.