Страница 46

Crab, Halibut, and Squid Cioppino

PAIR WITH

Quick Flatbread with Anchovy Butter

(PAGE 135)

I originally devised this seafood-rich soup while surf-camping on the Oregon coast, where I’d cook local seafood over a campfire with shelf-stable V-8 tomato juice and bottled clam juice. I’ve since brought the recipe indoors and gussied it up with fresh fe

.

For a more rustic (and thriftier) presentation, use crab legs and quartered body pieces instead of picked crab meat. Just remember to put out crab crackers and extra napkins!

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

45

MINUTES

2 Tbsp extra-virgin olive oil

1 large yellow onion, chopped

1 medium fe

4 medium garlic cloves, minced

1 Tbsp chopped fresh thyme

1 cup [240 ml] dry white wine

2 pinches of saffron

4 cups [960 ml] clam juice or seafood broth

2 cups [480 ml] V8 tomato juice

One 9-oz [255-g] baking potato, peeled and cut into half-moon slices

1

/

4

in [6 mm] thick

Pinch of red chile flakes

2 bay leaves

1 lb [455 g] firm white-fleshed fish, such as halibut, cut into

1