Cioppino *** (expt46b)

Yield: 8 servings

Measure Ingredient
24 \N Clams or mussels*
1 tablespoon Corn starch
3 \N Small lobsters; or
3 \N Dungeness crabs; cracked
½ cup Olive oil
2 \N Cloves
\N \N Minced garlic
2 \N Chopped onions
6 \N Chopped green onions
3 \N Chopped ribs of celery
1 \N Chopped green bell pepper
1 teaspoon Chopped fresh thyme
1 \N Bay leaf
2 cups Chopped fresh tomatoes
1 can Plum tomatoes
2 cups Red or white wine
1 teaspoon Crushed fennel seed
\N \N Good sized pinch saffron
¼ cup Chopped parsley
\N \N Salt and pepper to taste
32 \N Small cleaned shrimp
2 pounds Red snapper; cut into pieces
1 \N Clove garlic
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. Add shrimp 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)

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