Seattle-Style Cioppino

Seattle-Style Cioppino Ingredients

SWEET PEPPER SAUCE	1 Yellow Bell Pepper, stemmed,
2 tb Olive Oil	Seeded and cut into chunks
1 md Red Bell Pepper, stemmed,	1/2 Onion, cut into chunks
Seeded and chopped	1 lg Clove Garlic, minced
1 md Green Bell Pepper, stemmed,	1 lg Plum Tomato, sliced
Seeded and chopped	3 tb Fresh Lemon Juice
1 md Onion, chopped	1 lb Live Mussels, scrubbed and
2 Cloves Garlic, minced	Beards removed
2 tb Fresh Basil Leaves, minced	1 1/2 lb Red Snapper, cut in chunks
1 ts Dried Oregano	1/2 lb Unshelled Shrimp
28 oz Can Whole Tomatoes in	2 lb Cooked Dungeness or other
Juice, coarsley chopped	Crab, cleaned and cracked
8 oz Bottle Clam Juice	With body section cut into
1 c Italian Merlot Wine	Pieces
CIOPPINO	1/2 lb Calamari Mantles, cut into
2 tb Olive Oil	Rings

Instructions for Seattle-Style Cioppino

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add peppers, onions and garlic and saute until soft, about 10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep warm. Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or kettle. Add yellow pepper, onion and garlic and saute until soft, about 5 minutes. Add tomato and lemon juice and cook 2 minutes. Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5 minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is hot and mussels and clams have opened. Discard any unopened mussels or clams. Serve cioppino in tureen or large soup bowls, dividing various ingredients among the bowls. Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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