Cioppino

Name: Cioppino
Ingredients: 2 tablespoons olive oil; 2 cups chopped onion; 1 3/4 cups chopped fennel bulb (about 1 small); 1 cup chopped green bell pepper; 4 garlic cloves, minced; 3 tablespoons red wine vinegar; 1 teaspoon saffron threads; 1/4 teaspoon crushed red pepper; 3 (14.5-ounce) cans diced tomatoes, undrained; 1 cup dry white wine; 1 (8-ounce) bottle clam juice; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 2 pounds small clams in shells (about 24), scrubbed; 1 pound mussels (about 16), scrubbed and debearded; 1 pound medium shrimp, peeled and deveined; 8 ounces lump crabmeat, shell pieces removed

16 ingredients

3 steps

Ingredients

2 tablespoons olive oil
2 cups chopped onion
1 3/4 cups chopped fennel bulb (about 1 small)
1 cup chopped green bell pepper
4 garlic cloves, minced
3 tablespoons red wine vinegar
1 teaspoon saffron threads
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
1 cup dry white wine
1 (8-ounce) bottle clam juice
1 tablespoon chopped fresh or 1 teaspoon dried thyme
2 pounds small clams in shells (about 24), scrubbed
1 pound mussels (about 16), scrubbed and debearded
1 pound medium shrimp, peeled and deveined
8 ounces lump crabmeat, shell pieces removed

Directions

1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.
2

Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.
3

carbo rating: 16