Side Pannel
Cioppino
Ingredients List
- 24 Clams or mussels*
- 1 tb Corn starch
- 3 Small lobsters; or
- 3 Dungeness crabs; cracked
- 1/2 c Olive oil
- 2 Cloves
- Minced garlic
- 2 Chopped onions
- 6 Chopped green onions
- 3 Chopped ribs of celery
- 1 Chopped green bell pepper
- 1 ts Chopped fresh thyme
- 1 Bay leaf
- 2 c Chopped fresh tomatoes
- 1 cn Plum tomatoes
- 2 c Red or white wine
- 1 ts 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 Clove garlic
- 1 ts Anchovy paste
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
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
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)
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