Italian Cioppino Recipe

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Italian Cioppino

  • 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.
  • * 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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