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Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

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Mama Chios Shellfish Cioppino Recipe

	Category	Stew Recipes
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Ingredients And Procedures

Sauce 1/4 cup olive oil

1/2 cup butter

1 large onion -- chopped

3 tablespoons parsley -- chopped

4 cloves garlic -- chopped

3/4 cup sherry -- dry

2 cups plum tomatoes -- chopped

1 cup tomato sauce

2 whole bay leaf

1 teaspoon salt

1/2 teaspoon pepper -- freshly ground

dash Tabasco sauce 1/2 teaspoon thyme -- dried

2 cups water

Seafood 1 Dungeness crab -- fresh

2 lobster tails

8 large shrimp -- unshelled

12 whole clams -- in the shell

1/2 pound scallops -- fresh

1/2 pound halibut fillets

Heat oil and butter in a large pot. Add onion, parsley, and garlic and cook unt il onion is transparent. Add sherry and cook an additional five minutes. Add to matoes and tomato sauce, bay leaves and seasonings. Stir frequently while cooki ng 15 to 20 minutes. Add water, cover, and simmer for a half hour.

Add all seafood except halibut to the sauce. Add more water if necessary. Cook for five minutes, add halibut, and cook an additional ten minutes. When clams h ave opened, cioppino is ready to serve.

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<h1>Mama Chios Shellfish Cioppino</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>Sauce 1/4 cup olive oil 1/2 cup butter 1 large onion -- chopped 3 tablespoons parsley -- chopped 4 cloves garlic -- chopped 3/4 cup sherry -- dry 2 cups plum tomatoes -- chopped 1 cup tomato sauce 2 whole bay leaf 1 teaspoon salt 1/2 teaspoon pepper -- freshly ground dash Tabasco sauce 1/2 teaspoon thyme -- dried 2 cups water Seafood 1 Dungeness crab -- fresh 2 lobster tails 8 large shrimp -- unshelled 12 whole clams -- in the shell 1/2 pound scallops -- fresh 1/2 pound halibut fillets Heat oil and butter in a large pot. Add onion, parsley, and garlic and cook unt il onion is transparent. Add sherry and cook an additional five minutes. Add to matoes and tomato sauce, bay leaves and seasonings. Stir frequently while cooki ng 15 to 20 minutes. Add water, cover, and simmer for a half hour. Add all seafood except halibut to the sauce. Add more water if necessary. Cook for five minutes, add halibut, and cook an additional ten minutes. When clams h ave opened, cioppino is ready to serve. </TD></TR></TBODY></TABLE> 
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