Cioppino *** (expt46b)
Yield: 8 Servings
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
Instructions:
* 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)
