Cioppino

by

This recipe comes from our daughter’s Aunt Mary in Meridian, Idaho.  It looks really tasty.

This is not her picture, so if anyone makes it and wants to contribute a picture, send it in and we will add it.

Cioppino in the pot.jpg

Ingredients:

1/4 cup olive oil
1/4 cup butter
1 stalk celery
1 onion diced
1 large can crushed tomatoes
2 cups clam juice
2 cups white wine
4-5 cloves of crushed garlic
1 lemon juiced
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 lbs. Dungeness crab cleaned
3 lbs. halibut cut small pieces
30 prawns
12 mussels
I ADDED A CAN OF TOMATO JUICE…BECAUSE MY NIECE WANTED LOBSTER TAILS

Directions:
In a large pot on medium heat, melt the butter with the olive oil then sauté the celery and onions. Add the rest of ingredients except seafood and simmer on low for about 45 minutes uncovered.  Add the tomato juice if it gets too thick then add the seafood and cook for about 8 or 9 min or until mussels open.  Enjoy !!

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