Cioppino
main dish, seafood
24 clams or mussels*
1 bay leaf
1 tablespoon corn starch
2 cup chopped fresh tomatoes
3 small lobsters; or
1 can plum tomatoes
3 dungeness crabs; cracked
2 cup red or white wine
1/2 cup olive oil
1 teaspoon crushed fennel seed
2 cloves
good sized pinch saffron
minced garlic
1/4 cup chopped parsley
2 chopped onions
salt and pepper to taste
6 chopped green onions
32 small cleaned shrimp
3 chopped ribs of celery
2 pound red snapper; cut into pieces
1 chopped green bell pepper
1 clove garlic
1 teaspoon chopped fresh thyme
1 teaspoon anchovy paste
* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Addshrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew. Cook 5 more minutes. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) Converted by MMCONV vers. 1.00
Yield: 8 servings
Preparation Time: 0:0
