Cioppino II

By Dottiejk

Ingredients

• 1/4 cup olive oil
• 6 anchovies; chopped
• 4 clove garlic; chopped
• 2 bay leaf
• 1 stalk celery; diced
• 1 onion; chopped
• 1 roasted red bell pepper; chopped
• 1 cup chianti
• 2 tablespoon red wine vinegar
• 1 quart fish stock (clam juice)
• 6-8 fresh tomatoes (or canned)
• fresh basil; chopped
• 2 tablespoon worcestershire sauce
• 1/2 cup Italian flat-leaf parsley; chopped
• 2-3 tablespoon fresh lemon juice
• Salt, to taste
• 1 teaspoon red pepper flakes
• 2 tablespoon dried oregano or twice that if fres
• 1 teaspoon fennel seeds; crushed
• 1 sprigs rosemary
• seafood
• 1/2 pound crab meat
• 1/2 pound scallops
• 1/2 pound shrimp (raw, medium-size)
• fresh clams, mussels, etc.

Preparation

Step 1

Warm the olive oil and anchovies in a big pot. Add garlic and stir, then
add the bay leaves, onion, celery and bell pepper, plus 1/2 of the herbs.
Pour in wine, vinegar and Worcestershire sauce and let half the liquid
bubble away.

Then, add tomatoes, basil and the rest of the herbs. Simmer, then add the
fish stock and lemon juice, bringing it all to a boil. Finally, toss in the
seafood, cover and cook 7-10 minutes.

Remove any mussels and clams that haven't opened. Ladle the stew into wide,
shallow dishes and sprinkle with parsley. Serve with warm bread.