INGREDIENTS

INSTRUCTIONS

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and
garlic and saut. until soft but not brown, about 5 minutes. Add the
tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes.
Add the seafood and simmer until the fish is just opaque though, the crab
is heated through and the clams are open, 10 to 15 minutes longer. Discard
any clams that do not open. Be careful not to overcook. Ladle the seafood
and sauce into bowls and serve.
Substitutions for the Dungeness crab: 2 lb. snow or king crab legs, cut
into 4-inch lengths and cracked OR 3 lb. blue crab
These types of fish can be used: rockfish, red snapper, halibut, monkfish
or cod
Cal. 460/ Prot. 60g/ Carbo. 35g/ Sat. 1g/Total fat 6g/ Om-3 .6g/ Chol.
160mg/ Sdm. 2141mg -recipe created by Kathleen Stang
NOTES : This cioppino is fast and simple, allowing the flavor of the fresh
seafood to stand out. The light, flavorful sauce is based on ingredients
which are usually on hand: garlic, onions, dried herbs, canned ready-cut
tomatoes, dry white wine, and--in a pinch--canned clams.
Recipe by: http://www.simplyseafood.com
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May
28, 1998

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