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Cioppino

Source of Recipe


Villa Italia (Shelton, Washington)






List of Ingredients



• 1/4 cup olive oil
  
• 2 Tbsp chopped garlic
  
• 1-1/2 tsp fennel seed
  
• 1-1/4 cups diced onions
  
• 4 tsp dried oregano
  
• 2-1/2 cups crushed tomatoes
  
• 2-1/2 cups clam nectar
  
• 1 cup champagne
  
• 1 small can clams
  
• 1 lb. large shrimp, peeled and deveined
  
• 6 ounces crabmeat
  
• 1/2 cup fresh chopped basil
  






Instructions



1. Heat olive oil in a large heavy pot over medium heat. Add garlic, fennel, onions and oregano. Saute until the onion is soft, about 8 minutes. Add tomatoes, clam nectar, and champagne. Increase heat and boil until slightly thickened, approximately 15 minutes.
   
   
2. Add clams, shrimp and crabmeat. Reduce heat and simmer for 2 minutes. Mix in fresh basil and cook until shrimp are opaque in the center, about 2 minutes. Season with salt, pepper, and cayenne pepper to taste.
   
   Garnish with fresh parsley, if desired, and serve with warm crusty bread.
   
   






Final Comments


HINTS:

-- You can add 3 fresh baby clams to each bowlful, as the restaurant does. Remember: The freshest seafood is ideal for this recipe.

-- Leftovers? Heat up, add a little cream, and serve over pasta!