Cioppino

8 Servings

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Cioppino Ingredients

24 Clams or mussels*	1 Bay leaf
1 tb Corn starch	2 c Chopped fresh tomatoes
3 Small lobsters; or	1 cn Plum tomatoes
3 Dungeness crabs; cracked	2 c Red or white wine
1/2 c Olive oil	1 ts Crushed fennel seed
2 Cloves	Good sized pinch saffron
Minced garlic	1/4 c Chopped parsley
2 Chopped onions	Salt and pepper to taste
6 Chopped green onions	32 Small cleaned shrimp
3 Chopped ribs of celery	2 lb Red snapper; cut into pieces
1 Chopped green bell pepper	1 Clove garlic
1 ts Chopped fresh thyme	1 ts Anchovy paste

Instructions for Cioppino

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew. Cook 5 more minutes. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized