Linda's Northwest Cioppino

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Servs: 4

This is my version of the famous seafood stew.

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  • add   1 cleaned Dungeness Crab
  • add   1 Chopped red bell pepper
  • add   1/2 lb. Halibut, cubed
  • add   1 Chopped Sweet Walla-Walla onion
  • add   1/2 lb. Salmon, cubed
  • add   2 Tbs. Olive oil
  • add   1 lb. Manilla clams
  • add   6 minced garlic cloves
  • add   10 Large Tiger Shrimp, peeled & devained
  • add   3 1/2 Cups chicken broth
  • add   1/2 Cup clam broth
  • add   2 Small cans tomato sauce (6.oz)
  • add   2 Tbs. tomato paste
  • add   1/2 Cup White wine
  • add   1 Bay leaf
  • add   1 Tbs. dried parsley
  • add   1 Tsp. fresh lemon juice
  • add   1/8 Tsp. hot sauce or cayenne pepper
  • add   1/2 Tsp. Saffron
  • add   Salt and Pepper to taste (go easy on the salt as seafood is naturally salty)
  • add   Optional: 1/4 Tsp. each, Thyme, Basil, Oregano, Fennel and/or Allspice

Instructions

  1. In a large pot, saute onion and pepper over medium low heat, until soft, approximately 5 minutes. Add rest of ingredients except the seafood/fish. Simmer broth one hour covered, then add seafood in this order: crab, clams, halibut, salmon and shrimp. Allow a couple minutes between additions. Cook over medium heat until clams are fully opened and shrimp have turned pink.
  2. Serve with lots of crusty bread for dipping.
  3. Enjoy!
  4. Serves 4 to 6 people depending on appetites
AuntLinda

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AuntLinda 22:22, 15 May 2008

Don't let the ingredient list scare you...this is wonderful.
AuntLinda

ChefsugNote From The Chef

AuntLinda 22:20, 15 May 2008

This is a very special dish at our house and we usually make it on Christmas Eve, but any day that you serve this will be special.

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