Cioppinoholiday, italian, main dish, seafood 24 Clams or mussels* 1 Bay leaf 1 tablespoon Corn starch 2 cup Chopped fresh tomatoes 3 Small lobsters; or 1 can Plum tomatoes 3 Dungeness crabs; cracked 2 cup Red or white wine 1/2 cup Olive oil 1 teaspoon Crushed fennel seed 2 Cloves Good sized pinch saffron Minced garlic 1/4 cup Chopped parsley 2 Chopped onions Salt and pepper to taste 6 Chopped green onions 32 Small cleaned shrimp 3 Chopped ribs of celery 2 pound Red snapper; cut into pieces 1 Chopped green bell pepper 1 Clove garlic 1 teaspoon Chopped fresh thyme 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) 1.00 |
