Seafood stew with tomatoes and basil

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

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