Dungeness Crab Cioppino

It’s dungeness crab season! Local chefs wait patiently all year for the season to open and now it is upon us! One classic way to celebrate the opening of this delicious season is by making cioppino - a uniquely San Franciscan dish created by Italian immigrants in the 1800s. Typically made with whatever fish was left at the end of the day, this dish boasts a richly flavorful tomato, fennel, and wine broth that lets the seafood shine!

Besides being a local dish with history, cioppino is a great opportunity for home cooks to gain confidence in choosing, cleaning and cooking shellfish. Students will learn to kill, cook and clean dungeness crab, peel and devein shrimp, clean mussels and clams and skin and debone white fish! 

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Shellfish Broth with Tomato, Fennel, and Wine 

Dungeness Crab Cioppino with Fresh Fish and Shellfish

Garlic Bread with Roasted Garlic and Crab Back Compound Butter 

Fresh Seasonal Salad 

Allergens: Shellfish, Wheat, Dairy. Concerns? Email info@18reasons.org.

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