Cioppinio

12 servings

Ingredients

Quantity Ingredient
½ pounds Unpeeled Medium Size
Fresh Shrimp
1 pounds Lean Whitefish Fillets
1 cup Water
2 tablespoons Red Wine Vinegar
1 tablespoon Olive Oil
1 medium Onion Sliced
½ cup Thinly Sliced Green
Pepper
2 cans (14 1/2 Oz.) Tomatoes,
Undrained & Chopped
1 teaspoon Dried Basil
½ teaspoon Red Pepper Flakes
1½ cup Burgendy OR Dry Red Wine
1¾ pounds Small Clams in Shells,
About 16, Scrubbed
½ pounds Fresh Crabmeat

Directions

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.

Fat 21, Chol. 7L.

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