Cioppino

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Just One Cookbook
Nutrition per serving    (USDA % daily values)
CAL
1308
FAT
63%
CHOL
108%
SOD
364%

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Ingredients for 4 servings

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 clove garlic, chopped

1/4 cup white wine

1/2 lb. Little Neck clams

1/4 lb. mussels, scrubbed

2 quarts Cioppino Sauce

2 dashes Worcestershire Sauce

1 to 1 ½ pound Dungeness crab, cooked, cleaned and cracked (To save time I bought 1/4 lb. cooked crab meat instead)

1/4 pound medium shrimp (shell-on if possible for more flavor)

1/4 lb. squid tubes, cut in rings

1/2 lb. firm-fleshed white fish fillets (I used Pacific Cod), cut in 2-inch cubes

1/8 lb bay scallops

2 Tbsp. olive oil

1/2 large or 1 medium onion, halved and thinly sliced

1 medium fennel bulb, halved, core removed, and thinly sliced

4 cloves garlic, chopped

2 bay leaves

1/4 cup chopped parsley

2 Tbsp. chopped sweet basil

2 sprigs of fresh thyme

1 (14.5-ounce) can peeled tomatoes, crushed by hand

1 (15-ounce) can tomato sauce

2 (8-ounce) bottles clam juice (16 ounce total)

Dash Worcestershire sauce

1/2 Tbsp. brown sugar

Black pepper, to taste

Crushed red pepper, to taste

Kosher salt, to taste

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