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Cioppino - 1 Recipe - Cooking Index

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Cioppino - 1

Serves: 8 people

Recipe Ingredients

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