*  Exported from  MasterCook  *
                           SEATTLE-STYLE CIOPPINO
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SWEET PEPPER SAUCE-----
    2       tb           Olive Oil
    1       md           Red Bell Pepper, stemmed,
                         Seeded and chopped
    1       md           Green Bell Pepper, stemmed,
                         Seeded and chopped
    1       md           Onion, chopped
    2                    Cloves Garlic, minced
    2       tb           Fresh Basil Leaves, minced
    1       t            Dried Oregano
   28       oz           Can Whole Tomatoes in
                         Juice, coarsley chopped
    8       oz           Bottle Clam Juice
    1       c            Italian Merlot Wine
    2       tb           Olive Oil
    1                    Yellow Bell Pepper, stemmed,
                         Seeded and cut into chunks
      1/2                Onion, cut into chunks
    1       lg           Clove Garlic, minced
    1       lg           Plum Tomato, sliced
    3       tb           Fresh Lemon Juice
    1       lb           Live Mussels, scrubbed and
                         Beards removed
    1 1/2   lb           Red Snapper, cut in chunks
      1/2   lb           Unshelled Shrimp
    2       lb           Cooked Dungeness or other
                         Crab, cleaned and cracked
                         With body section cut into
      1/2   lb           Calamari Mantles, cut into
   Sweet Pepper Sauce: Heat olive oil over medium heat in
   a large skillet. Add peppers, onions and garlic and
   saute until soft, about 10 minutes. Add basil,
   oregano, tomatoes and liquid, clam juice and wine.
   Reduce heat and simmer, uncovered, 1 hour, stirring
   occasionally. Keep warm.
   Cioppino: Heat olive oil over medium-high heat in a
   large Dutch oven or kettle. Add yellow pepper, onion
   and garlic and saute until soft, about 5 minutes. Add
   tomato and lemon juice and cook 2 minutes.
   Add mussels, clams, fish and shrimp. Cover and cook
   over medium heat 5 minutes. Add crab and Sweet Pepper
   Sauce. Cover and simmer 5 minutes. Stir in calamari.
   Cover and cook 2-3 minutes longer or until calamari is
   opaque throughout, shrimp is pink and opaque, fish is
   cooked through, crab is hot and mussels and clams have
   opened. Discard any unopened mussels or clams.
   Serve cioppino in tureen or large soup bowls, dividing
   various ingredients among the bowls.
   Source: Il Bistro Restaurant, Seattle WA Typed by
   Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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