Cioppino
- 24 Clams (or mussels*)
- 1 T Corn starch
- 3 Small lobsters,or
- 3 Dungeness crabs,cracked
- 1/2 c Olive oil
- 2 Cloves
- garlic,Minced
- 2 onions,Chopped
- 6 green onions,Chopped
- 3 ribs of celery,Chopped
- 1 green bell pepper,Chopped
- 1 t fresh thyme,Chopped
- 1 Bay leaf
- 2 c fresh tomatoes,Chopped
- 1 cn Plum tomatoes
- 2 c Red (or white wine)
- 1 t fennel seed,Crushed
- Good sized pinch saffron
- 1/4 c parsley,Chopped
- Salt and pepper,To Taste
- 32 Small shrimp,Cleaned
- 2 lb Red snapper,cut into pieces
- 1 Clove garlic
- 1 t 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.



























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