Author:.Carriej999
Date: 1998/05/23
Forums: rec.food.recipes

Seafood Stew With Tomatoes And Basil
Recipe By : Kathleen Schrecengost (Bon Appetit February 1998)
Serving Size : 4

This Italian-style stew - called cioppino - makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

1/4 Cup Olive Oil
1 1/4 Cups Onion -- Chopped
2 Tablespoons Garlic -- Chopped
4 Teaspoons Oregano -- Dried, Seeded
1 1/2 Teaspoons Fennel Seeds
2 1/2 Cups Crushed Tomatoes With Added Puree
2 1/2 Cups Clam Juice -- Bottled
1 Cup Cry White Wine
13 Ounces Chopped Claims (2 - 6 1/2 Ounce Cans) -- Drained, Reserve Liquid
1 Pound Large Shrimp -- Peeled, Deveined
6 Ounces Crabmeat
1/2 Cup Fresh Basil -- Chopped
Cayenne Pepper To Taste

Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add claims, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

Cioppino
Recipe By : Emeril Lagasse
Serving Size : 5

1/2 cup Olive oil
1 cup Chopped onion
1 tablespoon Chopped garlic
2 cups Coarsely chopped tomatoes
1/2 cup Tomato puree
1/2 cup Chopped parsley
2 cups Red wine
Salt -- to taste
Freshly ground black pepper -- to taste
Cayenne pepper -- to taste
3/4 cup Chopped green pepper
1 pound Snapper fillets
1 pound Shrimp -- peeled and deveined
3 pounds Mussels -- cleaned
French bread accompaniment -- optional

In a large soup pot heat olive oil. Add the onions, peppers and garlic, and saute for 2 minutes. Add the tomatoes, tomato puree, parsley, wine, salt, pinch of cayenne and pepper. Simmer for 15 minutes.

Meanwhile, cut the fish into 2 inch chunks. Place the fish and mussels into the hot sauce and simmer for 5 minutes. Then add the shrimp to the sauce and cook for 3 to 5 minutes. Season with salt, pepper and cayenne (it should be
slightly spicy). Serve with French bread.

4 to 6 servings.
ESSENCE OF EMERIL with Emeril Lagasse

Cioppino
Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 8

1/4 cup olive oil
3 garlic cloves -- minced
1 large onion -- chopped
1/2 cup chopped celery tops
1/4 teaspoon dried red pepper flakes
1/2 cup chopped dried parsley
2 cups white wine or chicken stock
2 cups tomatoes -- chopped
1 bay leaf
1 teaspoon chopped fresh oregano
1 teaspoon chopped huh basil
2 pounds assorted seafood (up to 3) shrimp -- crab, clams, spiny lobster, mussels, rockfish and halibut
parsley sprigs
lemon wedges

In large, heavy stockpot, heat oil; sautee garlic, onion, celery tops, red pepper flakes and parsley until onion is translucent and vegetables are limp (do not allow to burn). Add wine, tomatoes, bay leaf oregano and basil. Bring
to a boil, lower heat and simmer 20 minutes, covered. Add seafood.

When shrimp turns pink and opaque, clam and mussel shells open and fish flakes easily, approximately 20 minutes, remove from heat and ladle into bowls.

Garnish with parsley and lemon wedges.

Makes 8 servings. Preparation time: About 15 minutes. Cooking time: About 55 minutes.

Crab Cioppino
Recipe By : Courtesy of Alioto's #8, San Francisco
Serving Size : 4

2 whole live crabs
2 ounces olive oil
3 cloves crushed fresh garlic
1 ounce crab butter -- (roe)
1/4 teaspoon crushed red pepper
3 ounces white wine
8 prawns
16 manila clams
16 mussels
6 ounces clam or fish broth
2 fresh crushed tomatoes -- (seedless)
1/4 ounce chopped fresh parsley
salt and pepper to taste
4 teaspoons chopped fresh onions
12 ounces tomato sauce

Crack the crab leaving the legs and body together. Set aside. In a 4-quart kettle or stock pot, heat the olive oil and saute the onions until clear. Add the garlic and simmer until light brown. Add crab butter and fry lightly. Next, add the wine to keep the butter and garlic from burning. Add tomatoes, tomato sauce, broth, salt and pepper, then add the crab. Cover the kettle and steam in low heat for about 12 minutes. Add prawns, clams and mussels two minutes before serving.

Serve in a bowl and sprinkle the cioppino with fresh parsley.

Serves 4

Tante Marie's Crab Cioppino
Recipe By : Mary Risley of Tante Marie's Cooking School in San Francisco
Serving Size : 8

2 whole crabs (approximately 1 1/2 - 2 pounds each -- freshly
cooked
24 live clams -- well-scrubbed
1/3 cup olive oil
1 medium onion -- finely chopped
3 large clove garlic -- minced
1 medium sweet green pepper -- seeded and coarsely chopped
1 medium sweet red pepper -- seeded and coarsely chopped
2 pounds fresh tomatoes -- peeled, seeded and chopped (or 2 lbs. canned Italian plum tomatoes)
3 tablespoons tomato paste
2 cups dry white wine
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano -- minced
2 pounds fresh white fish -- (sea bass, rock cod, halibut)
1 pound raw shrimp -- peeled
1/4 cup fresh parsley -- chopped
sourdough bread

Ask the fish monger to crack the crab for you; or do it yourself. To do this, remove the legs from the crab and crack with a hammer or nut or lobster cracker. Remove the back from the body of the crab, remove the gills from this and wash under cold water. Break the body in half. Chill the crab until ready to add to the stew.

Place the clams in a heavy bottomed pan with 1 inch of water. Cover and cook over high heat; shaking occasionally, until the clams are open. Remove the clams and keep covered. Save the claim juice.

Place the olive oil, onions and peppers in a large Dutch kettle with half a teaspoon of salt and cook, stirring until the onions are translucent. Add the garlic and cook another minute. Add the tomatoes with the tomato paste, wine, pepper and oregano and continue cooking a minute more. Add all but the last spoonful of the claim juice. Simmer this mixture for about 20 minutes. Ten minutes before you are ready to serve, season the fish with salt and pepper and add to the hot soup base. Cover and let simmer 5 minutes. Season the shrimp and scallops and add to the mixture and let simmer another 5 minutes. Add the cooked crab, parsley and salt and pepper to taste.

Serve with plenty of sourdough bread.
Serves 8