Recipe 68

Name:

Recipe name and category: NW Chioppino, Seafood

No. of servings:

Preparation time:

Recipe ingredients and directions:

1 cup white wine

1 cup water

2 cans clam juice

1 cube vegetable bouillon

3 stalks celery, chopped

3 leeks, 1” – 1-1/2” diameter

1 lb each salmon, halibut, and tuna (cut in 1” cubes)

1 lb calamari, (cleaned and cut in rings)

2 whole Dungeness crabs

1 bunch fresh parsley

1 can chopped tomatoes

½ head fennel

2 lbs manila clams

1 Walla Walla or sweet onion

salt and pepper to taste

5-6 cloves garlic to taste

¼ tsp saffron

1 bunch basil, chopped

1 fresh baguette

olive oil

Chop leeks and onion, cook slowly in olive oil. When onions are cooked, add garlic, salt and pepper, celery and fennel. Add fish and calamari along with chopped tomatoes. Clean crabs and cut in pieces. Add after 10 minutes. Cook manila clams separately (steam), add only those that have opened as garnish surrounding the dish. Add saffron and basil in last 5 minutes of cooking. Garnish with chopped parsley.

Recipe source: Original creation

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