| Cuisine: Italian | Type: Stew | Serves: 4 |
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Source:
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Bon Appetit, Feb 1998 |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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A cioppino-like stew. Low carb. |
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Serving Suggestions:
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Serve with a crisp green salad, some garlic bread and a dry white wine. |
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Ingredients:
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1/2 cup olive oil 1-1/4 cups chopped onion 2 tbs. chopped garlic 4 tsp. dried oregano 1-1/2 tsp. 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 oz. cans chopped clams, drained, liquid reserved 1 pound uncooked large shrimp, peeled and deveined 1 6-oz. can crabmeat, drained 1/2 cup chopped fresh basil Cayenne pepper |
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Instructions:
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1. Heat olive oil in a 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 the fresh basil and simmer until the shrimp are just done, about 2 more minutes. Season to taste with cayenne, salt and black pepper. |
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Related recipes:
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None |
2004-03-14