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Dungeness Crab & Seafood Cioppino

Posted: 08/12/2013
Chef Stephen Smith's Seafood Cioppino, Albion River Inn.
Serves 4
  • 3 oz. olive oil
  • 2 yellow onions
  • 1 red bell peppers, diced
  • 1 green bell pepper, diced
  • 2 carrots, peeled & diced
  • 4 stalks celery, diced
  • 2 tbl garlic, minced
  • 2 tbl whole fennel seed
  • 2 tbl dried oregano
  • 2 cup white wine
  • 1 gallon clam juice, or seafood stock
  • 1/2 cup tomato paste
  • 2 oz white truffle oil
  • 3 tomatoes, diced
  • 1 small bunch fresh basil, chopped
  • 4 sprigs fresh Italian parsley for garnish
  • 1 tsp fish sauce
  • 1 lb fresh picked crab meat, some crab legs, & assorted seafood of choice.

In large pot, heat olive oil. Add onion, peppers, carrots, celery, garlic, fennel & oregano too pot. Stir to coat ingredients with oil & reduce heat to medium. Cover pot with lid and "sweat" the vegetables for about 10 minutes, stirring once or twice. Add the white wine to the pot, increase the heat, & simmer to reduce liquid by half. Add clam (or seafood stock) and bring back to a boil. Reduce heat to a simmer, add tomato paste, & cook for 30 minutes. Add the diced tomatoes, basil, and fish sauce and simmer for 5 minutes more. Add the crab meat and desired assorted seafood to pot and simmer for 10 minutes. Adjust seasoning. Meanwhile make garlic crostini from thin slices of French or Italian bread brushed with extra virgin olive oil, and rubbed with a clove of garlic. Toast lightly in oven or broiler. Ladle cioppino into warm shallow bowls & garnish with toast. Garnish with fresh basil, parsley, & a drizzle of extra virgin olive oil.

Wine Pairing by Mark Bowery, Albion River Inn Wine & Spirits Cellar Master: 
Monte Volpe