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Cioppino *** (Expt46b) Categories: none 24 clams or mussels* 1 tablespoon corn starch 3 small lobsters; or 3 dungeness crabs; cracked 1/2 cup olive oil 2 cloves 1 minced garlic 2 chopped onions 6 chopped green onions 3 chopped ribs of celery 1 chopped green bell pepper 1 teaspoon chopped fresh thyme 1 bay leaf 2 cup chopped fresh tomatoes 1 can plum tomatoes 2 cup red or white wine 1 teaspoon crushed fennel seed 1 good sized pinch saffron 1/4 cup chopped parsley 1 salt and pepper to taste 32 small cleaned shrimp 2 lb red snapper; cut into pieces 1 clove garlic 1 teaspoon anchovy paste * 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 FROM: GUEST CHEF (EXPT46B) Yield: 8 servings |
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