Seafood stew with tomatoes and basil
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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