Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive Oil |
1¼ cup | Onion; Chopped |
2 tablespoons | Garlic; Chopped |
4 teaspoons | Oregeno; Dried, Seeded |
1½ teaspoon | Fennel Seeds |
2½ cup | Crushed Tomatoes With Added Puree |
2½ cup | Clam Juice; Bottled |
1 cup | Cry White Wine |
13 ounces | Chopped Claims (2 - 6 1/2 Ounce Cans); Drained, Reserve Liquid |
1 pounds | Large Shrimp; Peeled, Deveined |
6 ounces | Crabmeat |
½ cup | Fresh Basil; Chopped |
\N \N | Cayenne Pepper To Taste |
Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
Add tomatoes, clam juice, white wine and liquid reserved from clams.
Increase heat and boil until slightly thickened, about 15 minutes. Add claims, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
Notes: This Italian-style stew - called cioppino - makes a hearty supper.
Serve it with a green salad, garlic bread and a crisp white wine.
Recipe by: Kathleen Schrecengost (Bon Appetit February 1998) Posted to MC-Recipe Digest V1 #1045 by Carriej999<Carriej999@...> on Jan 27, 1998