Cioppino Caliente

Yield: 4 Servings
Categories: Seafood
1/4cVirgin olive oil
1lgOnion; chopped
4Cloves garlic; minced
1/4cCaribe (crushed N. New Mexico hot red chile)
4lgRed-ripe tomatoes; peeled; coarsely chopped
1cn(6-oz) tomato paste
1/2cBurgundy or dry red wine
2tsFresh minced rosemary -or-
1tsDried leaf rosemary
1tbFresh minced thyme
2Bay leaves
2tbFresh minced basil
1tbFresh minced oregano
1tsSalt or to taste
1lbMedium shrimp; shelled, deveined; tails left on
1/2lbKing or other crab legs
1(1-1/2 lb) lobster
18Bay scallops (about 1/4 lb)
1/2lbFirm-fleshed white fish; like cod; in 1-inch cubes
12Cherrystone clams; scrubbed
1/4cDry brandy; if desired
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