2-4 Tablespoons Italian
Dipping Oil
1 very large yellow onion
3 large stocks celery
1 handful (1/2 to 1 cup) fresh
Italian
parsley, or curled parsley
1/2 tsp. coriander,
thyme,
and basil
1/2 tsp. crushed fennel seeds
1 bottle Clamato juice
4 Italian (Roma) tomatoes
2 cups white wine
1 pound large scallops
1 pound small clams
1 pound shrimp
with tails
1 pound crab
meat
Hot
Bread
1 loaf of bread
1/4 cup or so Italian
Dipping Oil
1/4-1 tsp. garlic
powder, if desired
Cheese
of choice |
Shake & pour Italian dipping oil into frypan placed on medium
heat.
Cover. Chop yellow onion and celery. Add to frypan. Tossing to coat. If
dry, add dash more dipping oil. Cover.
Chop
washed parsley,
and add to frypan, tossing. Cover. Gather spices and get crockpot. Pour
sauteed vegetables into crockpot placed on high. Add spices and Clamato
juce . Stir and cover.
Chop
tomatoes, and
add with wine. Cover. Rinse scallops. Quarter each scallop, and add to
crockpot along with clams, shrimp, and crabmeat. Stir gently. Cover for
one hour, or until bubbles start to form. Turn heat down to low. Gently
stir. Cover and simmer for at least another hour before serving, and
preferably
4 or 5.
Serve
with Hot Bread.
Hot
Bread
Slice loaf of Italian
or French bread. Shake and pour Italian Dipping Oil into small bowl. If
desired, add garlic powder to taste. Stir.
Using pastry brush,
paint bread slices with Dipping Oil. Lay on baking sheet oil side up.
Add
mozarella, parmesan, or any favorite cheese. Broil until bubbly or
slightly
browned.
Serve with Cioppino. |
