MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cioppino
 Categories: Italian, Seafood
      Yield: 5 Servings
 
    1/2 lb Scallops
      1 lb Squid; cleaned and cut up
      1 lb Fresh shrimp;
           - peeled & deveined
      2    Whole dungeness crabs;
           - cracked & cleaned
      2 lb Clams
      1 lb Red snapper; sea bass, or
           - halibut
     36 oz Can crushed or whole
           - tomatoes
     14 oz Can clear chicken broth
      3 oz Dry vermouth
    1/4 c  Butter (optional)
      8 oz Water; hot
      3 oz Oil
      2 md Onions
      1 sm Carrot
      5    Parsley sprigs
      1 cl Garlic
      1 ts Italian herbs; rounded
      1 ts Salt; rounded
      4 ds Black pepper; ground
      2    Bay leaves; broken
      1    Whole red chile; up to 2
 
  Cioppino is a popular Italian seafood stew that was believed to have
  originated in San Francicso during the "gold rush". It is common to
  have "cioppino feeds" throughout the Italian community in California.
  If you don't have some of the items, you can substitute with any
  other seafood item.
  
  Soak and scrub clams, let soak in water until ready to use. Mince
  onions, carrot, parsley, and garlic. Brown slowly in heated oil in a
  6 qt pot. Stir often. Cut red snapper, sea bass, or halibut in pieces
  about 1" wide. Add fish to sautéed items, cook for 5 minutes. Stir.
  To this mixture add crushed or chopped tomatoes and cook for 20
  minutes; add canned broth, hot water, and bay leaves. Keep heat high
  enough to keep mixture bubbling and stir. After 10 minutes add clams
  and vermouth; cook 5 minutes. Add crab, stir and cook another 5
  minutes. Add salt, all remaining spices, and shrimp, scallops, and
  squid. Let cook for 10 more minutes and now we are ready to serve on
  toasted sour dough French bread or plain broiled rice: at this point
  add butter to the sauce, if desired.
  
  Points you should remember:
  
  Cioppino may be prepared early in the day and reheated for dinner;
  this improves the flavor. Sauce can be used for dressing of spaghetti
  also. Careful with the shells. Spicing is always a matter of
  taste--taste first and add spices you prefer. If too thin, use a
  little corn starch to thicken. Use cuisenart to cut up vegetables,
  garlic, and tomato. Cioppino should be somewhat piquant. Serve
  Cioppino hot from the pot and it should be kept warm during the meal.
  A tossed green salad and red wine completes the meal.
  
  Recipe by Gary Nelson
  
  Recipe FROM: <https://archive.org/
  details/book-cookbook-nelson-family-recipe-book>
 
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