CIOPPINO Giali

INGREDIENTS:

1/3 cup olive oil

2 large onions, chopped

1 cup minced celery

1/3 cup chopped fresh parsley

2 tablespoons minced garlic

2 cups canned crushed tomatoes with added puree

1 28-ounce can diced tomatoes

1 cup dry red wine

1 tablespoon red wine vinegar

2 6 1/2-ounce cans chopped clams with juices

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 small bay leaf

1/2 teaspoon dried crushed red pepper

Pinch of ground allspice

Pinch of ground cinnamon

2 cups water

1 cup white wine

12 Kellets Whelks, pre boiled and cleaned

1 1/4 pounds cooked crabmeat

1 pound Rock Cod, cut into 1-inch pieces

1 - 1 1/2 pound spiny lobster Tail and clean body, cut tail into 1" chunks

Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and

garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced

tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar,

kellets whelks, rosemary, thyme, oregano, bay leaf, crushed red pepper,

allspice and cinnamon. Simmer 30 minutes.

Add water, white wine and Canned clams and juice to stew. Simmer

about 10 minutes . Add crabmeat, Rock Cod and

Lobster chunks and simmer until fish and Lobster are cooked through, about 12 minutes.

Ladle into large bowls and serve.

Serves 6.