Cioppino - 1

Course : Seafoods
Serves: 8
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24 medium clams or mussels*
1 tablespoon corn starch
3 small lobsters -- or
3 large Dungeness crabs -- cracked
1/2 cup olive oil
2 whole cloves
1 clove 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 PRODIGY service Guest Chef

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