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Title: Cioppino 3
Yield: 8 Servings

Ingredients

     24    clams or mussels*
      1 tb corn starch
      3    small lobsters; or
      3    dungeness crabs; cracked
    1/2 c  olive oil
      2    cloves
      1    minced garlic
      2    chopped onions
      6    chopped green onions
      3    chopped ribs of celery
      1    chopped green bell pepper
      1 ts chopped fresh thyme
      1    bay leaf
      2 c  chopped fresh tomatoes
      1 cn plum tomatoes
      2 c  red or white wine
      1 ts crushed fennel seed
      1    good sized pinch saffron
    1/4 c  chopped parsley
      1    salt and pepper to taste
     32    small cleaned shrimp
      2 lb red snapper; cut into pieces
      1    clove garlic
      1 ts anchovy paste

Instructions

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD
WATER with corn starch. Drain several times in cold water. Clean and
cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in
a large pot and add cloves; garlic, onions, celery, bell pepper,
thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and
salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook,
covered, stirring once, for 5 minutes. Mash in 1 clove garlic with
anchovy paste and stir into stew. Cook 5 more minutes. Philip Schulz
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)

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