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Title: Seafood Stew with Tomatoes and Basil
Categories: Soup Stew
Yield: 4 Servings
| 1/4 | c | Olive Oil |
| 1 1/4 | c | Onion; Chopped |
| 2 | tb | Garlic; Chopped |
| 4 | ts | Oregeno; Dried, Seeded |
| 1 1/2 | ts | Fennel Seeds |
| 2 1/2 | c | Crushed Tomatoes With Added Puree |
| 2 1/2 | c | Clam Juice; Bottled |
| 1 | c | Cry White Wine |
| 13 | oz | Chopped Claims (2 - 6 1/2 Ounce Cans); Drained, Reserve Liqu |
| 1 | lb | Large Shrimp; Peeled, Deveined |
| 6 | oz | Crabmeat |
| 1/2 | c | 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.
Notes: This Italian-style stew - called cioppino - makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.
Recipe by: Kathleen Schrecengost (Bon Appetit February 1998)
Posted to MC-Recipe Digest V1 #1045 by Carriej999 previous next