Yield: 4 Servings
|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|
|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