Italian recipes

Cioppino

Course : Italian
Serves: 8

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Ingredients:

24 medium clams or mussels*

1 tablespoon corn starch

3 small lobsters -- or

3 medium dungeness crabs -- cracked

1/2 cup olive oil

2 whole cloves

2 cloves minced garlic

2 medium chopped onions

6 medium chopped green onions

3 medium chopped ribs of celery

1 medium chopped green bell pepper

1 teaspoon chopped fresh thyme

1 piece bay leaf

2 cups chopped fresh tomatoes

1 can plum tomatoes

2 cups red or white wine

1 teaspoon crushed fennel seed

1 dash saffron

1/4 cup chopped parsley

1 teaspoon salt and pepper to taste

32 small cleaned shrimp

2 pounds red snapper -- cut into pieces

1 clove garlic

1 teaspoon anchovy paste

Preparation / Directions:

* 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 B)

Cioppino

Ingredients:

Preparation / Directions:

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