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
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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