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Cioppino (Seafood Stew) Recipe

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This recipe for Cioppino (Seafood Stew), by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Carroll
Added: Friday, September 12, 2008


1 large Onion (sliced)
1 bunch Green Onions (plus part of tops, chopped)
1 Green Pepper (chopped)
2 whole Cloves Garlic (large)
1/3 c. Olive Oil
1/3 c. Parsley (chopped)
1 can (1 lb) Tomato Puree
1 can (8oz) Tomato Sauce
Sauce can of White or Red Wine
Puree can of Water
1/2 Bay Leaf
3 t. Salt
1/4 t. Pepper
1/8 t. Rosemary
1/8 t. Thyme
2 medium Dungeness Crabs (whole, live)
1 doz Fresh Clams
1 lb Fresh Prawns (cleaned and pealed)

In a Dutch oven or frying pan that has a cover sauté the onion, green onions, green pepper and garlic in olive oil about 5 minutes. Add the rest of the ingredients with the exception of the shellfish (clams and prawns). Cover and simmer about 1 hour. Remove the garlic. Clean and crack the crab. Scrub the clams well to remove any sand. Cut the shrimp down the back and wash out sand veins. In a separate pot (use at least an 8 quart pot) place in the clams, shrimp and crab (in that order). Pour the prepared hot broth over the fish, cover and simmer until clam shells open (about 20-30 minutes).

Number Of Servings:
Number Of Servings:
4-6 Depending on what else is served.
Personal Notes:
Personal Notes:
This is a shellfish lover's dream. Serve with fresh French bread, Ceasar salad and white wine.




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