—–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
—–CIOPPINO—– 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 Pieces 1/2 lb Calamari Mantles, cut into
Rings
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