Title: Cioppinio
Categories: Seafood
Yield: 12 Servings
| 1/2 | lb | Unpeeled Medium Size |
| | | Fresh Shrimp |
| 1 | lb | Lean Whitefish Fillets |
| 1 | c | Water |
| 2 | tb | Red Wine Vinegar |
| 1 | tb | Olive Oil |
| 1 | md | Onion Sliced |
| 1/2 | c | Thinly Sliced Green |
| | | Pepper |
| 2 | cn | (14 1/2 Oz.) Tomatoes, |
| | | Undrained & Chopped |
| 1 | ts | Dried Basil |
| 1/2 | ts | Red Pepper Flakes |
| 1 1/2 | c | Burgendy OR Dry Red Wine |
| 1 3/4 | lb | Small Clams in Shells, |
| | | About 16, Scrubbed |
| 1/2 | lb | Fresh Crabmeat |
Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp
Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
& Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.
Fat 21, Chol. 7L.