Cooking Recipe Cioppinio

Recipe Ingredients

1/2 lb Unpeeled Medium Size

Fresh Shrimp

1 lb Lean Whitefish Fillets

1 c Water

2 tb Red Wine Vinegar

1 tb Olive Oil

1 md Onion Sliced

1/2 c Thinly Sliced Green

Pepper

2 cn (14 1/2 Oz.) Tomatoes,

Undrained & Chopped

1 ts Dried Basil

1/2 ts Red Pepper Flakes

1 1/2 c Burgendy OR Dry Red Wine

1 3/4 lb Small Clams in Shells,

About 16, Scrubbed

1/2 lb Fresh Crabmeat

Directions

Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving
Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside.
Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A
Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered
20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings.
Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place
Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until
Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper
Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over
Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet
Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes
Flake Easily When Tested With A Fork.
Fat 21, Chol. 7L.

Categories matching this recipe

Seafood