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Title: Cioppino Caliente
Yield: 4 Servings

Ingredients

    1/4 c  virgin olive oil
      1 lg onion; chopped
      4    cloves garlic; minced
    1/4 c  caribe (crushed n. new
           -mexico hot r; ed chile)
      4 lg red-ripe tomatoes; peeled;
           -coarsely chopped
      1 cn (6-oz) tomato paste
    1/2 c  burgundy or dry red wine
      2 ts fresh minced rosemary -or-
      1 ts dried leaf rosemary
      1 tb fresh minced thyme
      2    bay leaves
      2 tb fresh minced basil
      1 tb fresh minced oregano
      1 ts salt or to taste
      1 lb medium shrimp; shelled,
           -deveined; tails
    1/2 lb king or other crab legs
      1    (1-1/2 lb) lobster
     18    bay scallops (about 1/4 lb)
    1/2 lb firm-fleshed white fish;
           -like cod; in 1-inch cubes
     12    cherrystone clams; scrubbed
    1/4 c  dry brandy; if desired

Instructions

Super hot and so much fun! Served with a warmed loaf of French or Italian
bread and a tossed green salad, this robust seafood stew is guaranteed to
'wow' your guests. MESSY! Heat oil in a large skillet, paella pan or wok.
Add onion and garlic & cook until garlic just starts to turn golden. Add
caribe, tomatoes, tomato paste, wine, herbs & salt. Cover & simmer 30
minutes, add a little water if sauce starts getting too thick. Taste &
adjust seasonings. Place all seafood on top of sauce in a pretty pattern.
Cover & cook 10-15 minutes until shrimp turn pink, lobster red and clams
pop open. If desired, quickly heat brandy, carefully flame and pour over
just before serving. Divide among bowls (cut lobster apart) and provide
bibs & lots of napkins! Makes 4 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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