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