| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Soups, Stews & cho |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive Oil |
| 1 1/4 |
c |
Onion; Chopped |
| 2 |
tb |
Garlic; Chopped |
| 4 |
ts |
Oregeno; Dried, Seeded |
| 1 1/2 |
ts |
Fennel Seeds |
| 2 1/2 |
c |
Crushed Tomatoes With Added Puree |
| 2 1/2 |
c |
Clam Juice; Bottled |
| 1 |
c |
Cry White Wine |
| 13 |
oz |
Chopped Claims (2 – 6 1/2 Ounce Cans); Drained, Reserve Liquid |
| 1 |
lb |
Large Shrimp; Peeled, Deveined |
| 6 |
oz |
Crabmeat |
| 1/2 |
c |
Fresh Basil; Chopped |
|
|
Cayenne Pepper To Taste |
INSTRUCTIONS
Heat olive oil in heavy large pot over medium heat. Add onion, garlic,
oregano and fennel seeds and saute until onion is tender, about 8 minutes.
Add tomatoes, clam juice, white wine and liquid reserved from clams.
Increase heat and boil until slightly thickened, about 15 minutes. Add
claims, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh
basil and simmer until shrimp are just opaque in center, about 2 minutes
longer. Season stew to taste with cayenne, salt and pepper.
Notes: This Italian-style stew - called cioppino - makes a hearty supper.
Serve it with a green salad, garlic bread and a crisp white wine.
Recipe by: Kathleen Schrecengost (Bon Appetit February 1998)
Posted to MC-Recipe Digest V1 #1045 by Carriej999 <Carriej999@aol.com> on
Jan 27, 1998
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