Duarte's Crab Cioppino Try a recipe for fish stew, from Duarte's Tavern, a restaurant run by the same family for 115 years.

Duarte's Crab Cioppino

Serves 4

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.


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.