Cioppino caliente

4 Servings

Ingredients

QuantityIngredient
¼cupVirgin olive oil
1largeOnion; chopped
4Cloves garlic; minced
¼cupCaribe (crushed N. New Mexico hot red chile)
4largesRed-ripe tomatoes; peeled; coarsely chopped
1can(6-oz) tomato paste
½cupBurgundy or dry red wine
2teaspoonsFresh minced rosemary -or-
1teaspoonDried leaf rosemary
1tablespoonFresh minced thyme
2Bay leaves
2tablespoonsFresh minced basil
1tablespoonFresh minced oregano
1teaspoonSalt or to taste
1poundsMedium shrimp; shelled, deveined; tails left on
½poundsKing or other crab legs
1(1-1/2 lb) lobster
18Bay scallops (about 1/4 lb)
½poundsFirm-fleshed white fish; like cod; in 1-inch cubes
12Cherrystone clams; scrubbed
¼cupDry brandy; if desired

Directions

Super hot and so much fun! Served with a warmed loaf of French or Italian bread and a tossed green salad, this robust seafood stew is guaranteed to 'wow' your guests. MESSY! Heat oil in a large skillet, paella pan or wok.

Add onion and garlic & cook until garlic just starts to turn golden. Add caribe, tomatoes, tomato paste, wine, herbs & salt. Cover & simmer 30 minutes, add a little water if sauce starts getting too thick. Taste & adjust seasonings. Place all seafood on top of sauce in a pretty pattern.

Cover & cook 10-15 minutes until shrimp turn pink, lobster red and clams pop open. If desired, quickly heat brandy, carefully flame and pour over just before serving. Divide among bowls (cut lobster apart) and provide bibs & lots of napkins! Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .