Recipe for Cioppinio


1/2 lb unpeeled medium size
1 fresh shrimp
1 lb lean whitefish fillets
1 cup water
2 tablespoon red wine vinegar
1 tablespoon olive oil
1 medium onion sliced
1/2 cup thinly sliced green
1 pepper
2 can (14 1/2 oz.) tomatoes,
1 undrained & chopped
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 1/2 cup burgendy or dry red wine
1 3/4 lb small clams in shells,
1 about 16, scrubbed
1/2 lb fresh crabmeat


Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork.

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