Cioppino

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

2 tablespoons olive oil

2 cups chopped onion

1 3/4 cups chopped fennel bulb (about 1 small bulb)

1 cup chopped green bell pepper

4 garlic cloves, minced

3 tablespoons red wine vinegar

1 teaspoon saffron threads

1/4 teaspoon crushed red pepper

3 (14 1/2-ounce) cans diced tomatoes, undrained

1 cup dry white wine

1 (8-ounce) bottle clam juice

1 tablespoon chopped fresh or 1 teaspoon dried thyme

2 pounds small clams in shells (about 24), scrubbed

1 pound mussels (about 16), scrubbed and debearded

1 pound medium shrimp, peeled and deveined

8 ounces lump crabmeat, shell pieces removed

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring constantly, 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.
2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.

By RecipeOfHealth.com