Crab Cioppino

CHICOPEE, Mass. (Mass Appeal) – If you’re staying at the Sheraton Hartford Hotel at Bradley Airport before an early flight, why not treat yourself to dinner while you’re there. Executive Chef Shane Arnold and F&B Manager Daniel Antonio showed us how to make Crab Cioppino, and told us all about the hotel’s New Year’s party.

Sheraton Hartford Hotel at Bradley Airport
One Bradley International Airport
Windsor Locks, CT 06096
(860) 627-5311

Crab Cioppino
Crab, mussels, cod, shrimp in a rich tomato tarragon broth

INGREDIENTS:
1 oz Garlic
1 oz Shallots
½ oz Tarragon
1 cup Tomato juice
1 cup White wine
4 oz Cod
4 each Shrimp
6 ea Johan’s crab claws
8 ea PEI mussels
Pinch Red pepper flakes
Spaghetti
1 tbsp. Butter
1 oz olive oil

DIRECTIONS:
In sauté pan add oil , garlic, tarragon and shallots.
Add in all the seafood.
Add tomato juice , and white wine , butter and simmer until mussels open.
Add red pepper flakes and salt and pepper as needed.
Place pasta in serving bowl and top with the cioppino.

Promotional consideration provided by: Sheraton Hartford Hotel Springfield