Cioppino

Cioppino
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Cioppino ingredients

  • 24 Clams or mussels*
  • 1 T Cornstarch
  • 3 Small lobsters; or
  • 3 Dungeness crabs; cracked
  • 1⁄2 c olive oil
  • 2 cloves
  • Minced garlic
  • 2 Chopped onion
  • 6 Chopped green onion
  • 3 Chopped ribs of celery
  • 1 Chopped green bell pepper
  • 1 t Chopped fresh thyme
  • 1 Bay leaf
  • 2 c Chopped fresh tomatoes
  • 1 cn Plum tomatoes
  • 2 c Red or white wine
  • 1 t Crushed fennel seed
  • Good sized pinch saffron
  • 1⁄4 c Chopped parsley
  • Salt and pepper to taste
  • 32 Small cleaned shrimp
  • 2 lb Red snapper; cut into pieces
  • 1 Cloves garlic
  • 1 t Anchovy paste

Cooking Cioppino

1. * cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch.
2. Drain several times in cold water.
3. Clean and cut into pieces lobsters or crabs.
4. Crack as needed.
5. 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.
6. Cook 5 minutes.
7. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes.
8. Mash in 1 clove garlic with anchovy paste and stir into stew.
9. Cook 5 more minutes.

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