Cioppinio
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unpeeled Medium Size |
| Fresh Shrimp | ||
| 1 | pounds | Lean Whitefish Fillets |
| 1 | cup | Water |
| 2 | tablespoons | Red Wine Vinegar |
| 1 | tablespoon | Olive Oil |
| 1 | medium | Onion Sliced |
| ½ | cup | Thinly Sliced Green |
| Pepper | ||
| 2 | cans | (14 1/2 Oz.) Tomatoes, |
| Undrained & Chopped | ||
| 1 | teaspoon | Dried Basil |
| ½ | teaspoon | Red Pepper Flakes |
| 1½ | cup | Burgendy OR Dry Red Wine |
| 1¾ | pounds | Small Clams in Shells, |
| About 16, Scrubbed | ||
| ½ | pounds | Fresh Crabmeat |
Directions
Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside.
Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings.
Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork.
Fat 21, Chol. 7L.