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Title: Cioppino
Yield: 1

Ingredients

      4    garlic cloves; minced
    1/4 c  olive oil
      1 md onion; chopped fine
    1/2 ts dried hot red pepper flakes
      1    green bell pepper; chopped
      1 tb red-wine vinegar
  1 1/2 c  dry white wine
      1 ts dried oregano; crumbled
      1    bay leaf
      1    a; (28-to 32-ounce) can
      1    ; whole tomatoes
      1    ; including juice,
      1    ; pureed coarse
      1 tb tomato paste
      2 lb live hard-shelled crabs
     12 sm hard-shelled clams; scrubbed
           - well
    1/2 lb medium shrimp; shelled,
           -leaving
      1    ; tails and first
      1    ; joint intact
    1/2 lb sea scallops
      1 lb scrod or other white fish
           -fillet; cut into 1-inch
      1    ; pieces
      2 tb minced fresh parsley leaves

Instructions

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate
heat, stirring, until pale golden. Add onion and cook, stirring, until
softened. Add pepper flakes and bell pepper and cook, stirring, until
softened. Add vinegar and boil until evaporated. Add wine, oregano, and
bay leaf and simmer 5 minutes. Stir in tomato puree and tomato paste and
bring to a boil. Add crabs and clams and simmer, covered, 15 to 20
minutes, checking often and transferring clams as they open with tongs to
a bowl (discard unopened ones).

Transfer crabs with tongs to a cutting board and remove top shells, adding
any crab liquid to soup. Halve or quarter crabs (depending on size) and
reserve, with any additional liquid, in a bowl.

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or
until seafood is just cooked through. Stir in gently crabs, their liquid,
and clams and sprinkle with parsley.

Serves 6.

Gourmet March 1994

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