Cioppino

Ingredients

• 43.5 ounce tomatoes diced undrained canned
• 8 ounce bottled clam juice 
• 2 pounds clams in shells scrubbed ( 24)
• 0.3 teaspoon pepper red crushed
• 1 cup cooking wine dry white
• 1.8 cups fennel bulb chopped ( 1 small)
• 4  garlic cloves minced
• 1 cup bell pepper green chopped
• 8 ounces lump crab meat 
• 1 pound mussels scrubbed ( 16)
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 3 tablespoons red wine vinegar 
• 1 teaspoon saffron threads 
• 1 pound shrimp deveined peeled
• 1 tablespoon teaspoon thyme dried fresh chopped

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and next 3 ingredients; saut 5 minutes or until crisp-tender.
3. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.
4. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes.
5. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells.
6. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells.
7. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.
8. carbo rating: 16