Good Eggs Meal Kits
Dungeness Crab Cioppino with Garlic Aioli Kit
Product Details
SF’s classic fisherman’s stew is teeming with firm white fish, hefty prawns, and our beloved Dungeness crab. It wouldn’t be complete without a dollop of aioli and crusty bread for dunking.
Contains: eggs, fish, crustacean shellfish, wheat.
Note: The shrimp and/or fish may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Fennel
Onion
Garlic
Crushed tomatoes
Chicken broth
Whole cracked, cleaned crab
Easy-peel shrimp (see note)
Wild cod or rockfish (see note)
Baguette
Garlic aioli
What You'll Need
Olive oil
Chile flakes (optional)
Dry white wine (optional)
Salt and freshly ground pepper
Step 1
Trim, core, and thinly slice the fennel, reserving a handful of fronds for sprinkling. Slice the onion. Finely chop 4 or 5 cloves of garlic.
Step 2
In a pot over medium-high heat, warm 2 tablespoons olive oil. Add the fennel and onion and sauté until soft, 5 minutes. Add the garlic and ¼ teaspoon chile flakes, if using, and stir until fragrant, 1 minute. Pour in the tomatoes, chicken broth, and 1 cup white wine, if using. Bring to a simmer and cook to let the flavors combine, 10 minutes. Season with 1 teaspoon salt.
Step 3
Meanwhile, prep the fish. Separate the crab legs, and pull out the meat from the cavity, discarding the carapace. Rinse and drain the shrimp. Cut the cod into chunks.
Step 4
Add the shrimp and cod to the pot and simmer until the shrimp are bright pink and the cod is firm, 5 minutes. Add the crab legs and meat and simmer briefly to warm through, 1 minute longer.
Step 5
Meanwhile, slice and toast the baguette.
Step 6
Ladle the cioppino into bowls, dollop with the aioli, and scatter with the fennel fronds. Grind with pepper and serve warm, with the baguette for dunking.
