Cioppino - 3

Recipe Ingredients

1/2 lb	227g / 8oz	Unpeeled medium size
		Fresh shrimp
1 lb	454g / 16oz	Lean whitefish fillets
1 cup	237ml	Water
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion sliced (medium)
1/2 cup	118ml	Thinly sliced green
		Pepper
2		Tomatoes - (14 1/2 oz.)
		Undrained and chopped
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Red pepper flakes
1 1/2 cups	355ml	Burgundy or dry red wine
1 3/4 lbs	794g / 28oz	Small clams in shells
16		-- scrubbed , about
1/2 lb	227g / 8oz	Fresh crabmeat

Recipe Instructions

Peel and devein raw shrimp, reserving shells. Skin fillets, reserving skin. Cut fillets into 1 inch cubes. Set shrimp and fillets aside. Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum sauce pan. Bring to a boil. Reduce heat and simmer uncovered 20 minutes strain and reserve cooking liquid. Discard fish trimmings.

Coat a non-aluminum Dutch oven with cooking spray. Add oil and place over medium-high heat until hot. Add onion and garlic and saute until tender. Add bell pepper and tomatoes, basil, pepper, and red pepper flakes. Cook 5 minutes add wine and reserved cooking liquid.

Bring to a boil. Reduce heat. Simmer, uncovered, 15 minutes add clams. Cook over low heat 3 minutes or until shells begin to open. Add shrimp, fillet cubes and crabmeat. Cook over low heat 7 minutes or until fillet cubes flake easily when tested with a fork.

Source:
Sandra Glock

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