NORTHWEST CIOPPINO (FISH SEW) ENJOY DAN:

          NORTHWEST CIOPPINO (FISH STEW) by CHEF DAN:

Serves 8-10

INGREDIENTS:

1/2-cup butter

2 onions, chopped

4 cloves garlic, smashed

A few strand of saffron

1 tablespoon red pepper flakes

1 bunch fresh parsley leaves

 Bay leaves

2 (8 Oz) bottle clam juice

2 (14.5 Oz) cans can diced tomatoes

1 fennel bulb, outside layer discarded, cored and cut into medium dice

1 tablespoons dried basil

1/2-teaspoon EACH dried thyme, oregano, tarragon, and marjoram

1-1/2-cups red wine

12-littleneck clams

1 pound large shrimp, peeled and deveined

2 pounds mixed white fish fillets, (such cod, halibut, catfish) cut into 2-inch pieces

1-pound EACH crayfish, bay scallops and mussels

1 pound squid, bodies cut into half rings, tentacles halved

1 pound octopus, submerged in a pot of boiling water for 5 minutes, let cool and cut tentacles and center section into 2-inch lengths.

1 bunch fresh parsley, chopped

Sea salt and freshly ground black pepper to taste

Crusty French baguette, for serving

DIRECTIONS:

1.   In stock pot add butter over medium-low heat and when sizzling.

2.   Add onion, and next 5 ingredients.

3.   Sauté for 4 minutes, add clam juice and next 9 ingredients.

4.   Just bring to a boil, reduce heat to low; cover and simmer for 1 hour.

5.   Gently stir in littleneck clams and next 7 ingredients.

6.   Cover and simmer for about 7-8 minutes.

7.   Do not overcook.

8.   Remove bay leaves and season with salt and pepper.

9.   Serve with crusty French bread.

ENJOY DAN:                                   BON-APPETITE!!