Use the Dungeness crab shells - or another tasty, wild crustacean, like our spot shrimp - as the base of a home-made stock, and be sure to put the meat in as well. If you’re feeling adventurous, any white-fleshed species like rockfish, halibut, or lingcod will work well as a substitute for the Pacific cod. It’s warming and delicious.
Ingredients
2 Dungeness crab leg clusters Available in Our Premium Seafood Subscription Box
1 pound Pacific cod, cut into 1 inch strips
5 ½ cups water
3 bay leaves
12 whole black peppercorns
Peel from one orange
3 tablespoons olive oil
½ teaspoons kosher salt
2 fennel bulbs, thinly sliced
1 medium onion, diced
1 leek, thinly sliced (white and light green parts only)
4 cloves garlic, minced
4 tomatoes
1½ cups dry white wine
2 tablespoons fresh thyme
½ teaspoon saffron threads (optional)
½ teaspoon smoked sweet paprika
1 ounce creme fraiche or sour cream (optional)
Directions
To make a stock, remove the meat from the Dungeness leg clusters & save all shells. Bring water to a simmer. Add shells, bay leaf, peppercorns, & orange peel. Simmer gently for 15 minutes.
While the stock simmers, quarter tomatoes, lightly coat in olive oil & a pinch of salt. Roast at 400° for 15 minutes.
Heat olive oil in a heavy bottom pot. Add the onion, leek, and fennel bulbs, and sauté until soft and translucent. Save fennel fronds for garnish. Add garlic and sauté until fragrant.
Add tomatoes & wine. Bring to a boil, reducing by half. Strain crab stock through a fine mesh strainer. Add remaining liquid to wine & vegetable mixture.
Add 1 tbsp thyme, saffron, and smoked paprika, and simmer 10 minutes. Then, add the cod & crab meat. Cook 2 minutes.
Remove from heat, garnish with a dollop creme fraiche, remaining fresh thyme, and fresh fennel fronds. Serve hot.
