Cooking Recipe Cioppino *** (Expt46B)
Recipe Ingredients
24
Clams or mussels*
1 tb
Corn starch
3
Small lobsters; or
3
Dungeness crabs; cracked
1/2 c
Olive oil
2
Cloves
Minced garlic
2
Chopped onions
6
Chopped green onions
3
Chopped ribs of celery
1
Chopped green bell pepper
1 ts
Chopped fresh thyme
1
Bay leaf
2 c
Chopped fresh tomatoes
1 cn
Plum tomatoes
2 c
Red or white wine
1 ts
Crushed fennel seed
Good sized pinch saffron
1/4 c
Chopped parsley
Salt and pepper to taste
32
Small cleaned shrimp
2 lb
Red snapper; cut into pieces
1
Clove garlic
1 ts
Anchovy paste
Directions
* 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)