Judith's Dungeness Crab Cioppino
For Christmas Eve dinner, Judith Tirado, Michael Mina's late mother-in-law, always prepared cioppino—the San Francisco seafood stew that owes its origins to fishermen from Italy's Ligurian coast. "She'd spend a whole day infusing the broth with basil and tomatoes," Mina recalls. Now he carries on the tradition by making her hearty, briny recipe, full of crab, shrimp and clams. Plus: F&W’s Ultimate Holiday Guide
The Dungeness crab cioppino can be prepared through Step 1 and refrigerated for up to 3 days.
Have the fishmonger steam the crabs for you.
For this cioppino, choose a dry Barbera from Italy's Piedmont. Its medium-bodied fresh fruitiness will taste great both in the recipe and served with it.