---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CIOPPINIO
  Categories: Seafood
       Yield: 12 servings
  
     1/2 lb Unpeeled Medium Size
            Fresh Shrimp
       1 lb Lean Whitefish Fillets
       1 c  Water
       2 tb Red Wine Vinegar
       1 tb Olive Oil
       1 md Onion Sliced
     1/2 c  Thinly Sliced Green
            Pepper
       2 cn (14 1/2 Oz.) Tomatoes,
            Undrained & Chopped
       1 ts Dried Basil
     1/2 ts Red Pepper Flakes
   1 1/2 c  Burgendy OR Dry Red Wine
   1 3/4 lb Small Clams in Shells,
            About 16, Scrubbed
     1/2 lb Fresh Crabmeat
  
     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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