Cioppino - 1

Recipe Ingredients

24		Clams or mussels*
1 tablespoon	15ml	Corn starch
3 tablespoons	45ml	Lobsters - or (small)
3		Dungeness crabs - cracked
1/2 cup	118ml	Olive oil
2		Cloves
		Minced garlic
2		Chopped onions
6		Chopped green onions
3		Chopped ribs of celery
1		Chopped green bell pepper
1 teaspoon	5ml	Chopped fresh thyme
1		Bay leaf
2 cups	125g / 4.4oz	Chopped fresh tomatoes
1		Plum tomatoes
2 cups	474ml	Red or white wine
1 teaspoon	5ml	Crushed fennel seed
		Good sized pinch saffron
1/4 cup	36g / 1.3oz	Chopped parsley
		Salt and pepper to taste
32		Cleaned shrimp (small)
2 lbs	908g / 32oz	Red snapper - cut into pieces
1		Garlic
1 teaspoon	5ml	Anchovy paste

Recipe 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

Source:
Sandra Glock

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