This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.
Recipe information
Yield
Makes 4 servings
Ingredients
1
/4cup olive oil
1
1/4 cups chopped onion
2
tablespoons chopped garlic
4
teaspoons dried oregano
1
1/2 teaspoons fennel seeds
2
1/2 cups crushed tomatoes with added puree
2
1/2 cups bottled clam juice
1
cup dry white wine
2
6 1/2-ounce cans chopped clams, drained, liquid reserved
1
pound uncooked large shrimp, peeled, deveined
1
6-ounce can crabmeat, drained
1
/2 cup chopped fresh basil
Cayenne pepper
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Preparation
Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté 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 clams, 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.