Recipe - Cioppino Caliente

One fourth cup Virgin olive oil
1 lg Onion; chopped
4 Cloves garlic; minced
One fourth cup Caribe (crushed N. New
Mexico hot red chile)
4 lg Redripe tomatoes;
peeled; coarsely chopped
1 cn (6oz) tomato paste
One half cup Burgundy or dry red wine
2 teaspoon Fresh minced rosemary or
1 teaspoon Dried leaf rosemary
1 tablespoon Fresh minced thyme
2 Bay leaves
2 tablespoon Fresh minced basil
1 tablespoon Fresh minced oregano
1 teaspoon Salt or to taste
1 pound Medium shrimp; shelled,
deveined; tails left on
One half pound King or other crab legs
1 (1One half lb) lobster
18 Bay scallops (about One fourth lb)
One half pound Firmfleshed white fish;
like cod; in 1inch cubes
12 Cherrystone clams; scrubbed
One fourth cup Dry brandy; if desired

Super hot and so much fun! Served with a warmed loaf of French or Italian
bread and a tossed green salad, this robust seafood stew is guaranteed to
'wow' your guests. MESSY! Heat oil in a large skillet, paella pan or wok.
Add onion and garlic & cook until garlic just starts to turn golden. Add
caribe, tomatoes, tomato paste, wine, herbs & salt. Cover & simmer 30
minutes, add a little water if sauce starts getting too thick. Taste &
adjust seasonings. Place all seafood on top of sauce in a pretty pattern.
Cover & cook 1015 minutes until shrimp turn pink, lobster red and clams
pop open. If desired, quickly heat brandy, carefully flame and pour over
just before serving. Divide among bowls (cut lobster apart) and provide
bibs & lots of napkins! Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.