Crab season starts soon and I am lucky to live in the San Francisco Bay Area where come fall, those fresh Dungeness crabs make their appearance at our local markets. This seafood stew’s consistancy is perfect to be mopped up with some, you guessed it… good ‘ol sourdough bread. Another staple of the city by the bay.
Serves 4-6
2 Dungeness crabs cleaned and sectioned
1 lbs of mussels
1 lbs of jumbo shrimp peeled and deveined
1 1/2 lbs firm white fish like cod
1 red bell pepper, seeded and diced
1 large onion, diced
3 spicy chorizo sausage or any hot links, slice or chopped into smaller pieces.
1/4 cup tomato paste
3 Roma tomatoes, diced
2 large stalks of celery, diced
3 tbs chopped garlic, finely chopped
1 tsp Italian seasoning
1 bay leaf
2 tbs old bay seasoning
1/4 cup of butter
3 tbs of flour
1 liter of chicken stock
12 oz clam juice
chopped parsley
In large wide Dutch oven, add a bit of olive oil and begin sautéing the sausage on medium until brown. Remove and set aside.
In same pot add butter, onion, bell pepper, celery, tomatoes, spices, and garlic. Sauté until onion is translucent. Add flour and tomato paste and mix quickly to disperse evenly. Add clam juice and chicken stock while stirring. Add sausage back in. Bring to a covered simmer for about 10-15 minutes on medium low. Taste for seasoning and add salt if needed. Add the crab and cover the pot again. After 15 minutes add the remaining seafood and try to submerge as much of it into the stew. Cover and simmer some more for about 5 minutes. Turn off, and remove from heat. Serve with a lemon wedge, chopped parsley, and sourdough bread.
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