Cioppino

Title:
Cioppino

Yield:
12 Servings

Categories:
Shellfish




Ingredients:





   1/2 lb Unpeeled Medium Size


          Fresh Shrimp


     1 lb Lean Whitefish Fillets


     1 c  Water


     2 tb Red Wine Vinegar


     1 tb Olive Oil


     1 md Onion Sliced


   1/2 c  Thinly Sliced Green


          Pepper


     2 cn (14 1/2 Oz.) Tomatoes,


          Undrained & Chopped


     1 ts Dried Basil


   1/2 ts Red Pepper Flakes


 1 1/2 c  Burgendy OR Dry Red Wine


 1 3/4 lb Small Clams in Shells,


          About 16, Scrubbed


   1/2 lb Fresh Crabmeat






 Peel & Devein Raw Shrimp, Reserving Shells.  Skin Fillets, Reserving


 Skin. Cut Fillets Into 1 Inch Cubes.  Set Shrimp & Fillets Aside.


 Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A


 Nonaluminumsaucepan; Bring To A Boil.  Reduce Heat & Simmer Uncovered


 20 Min. Strain & Reserve Cooking Liquid.  Discard Fish Trimmings.


 Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place


 Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until


 Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper


 Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A


 Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over


 Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet


 Cubes & Crabmeat.  Cook Over Low Heat 7 Min. OR Until Fillet Cubes


 Flake Easily When Tested With A Fork.


  Fat 21, Chol. 7L.


 Posted to MM-Recipes Digest V3 #246


 


 Date: Sun, 8 Sep 1996 23:27:00 -0400


 


 From: BobbieB1@aol.com