Cioppinio

• 1/2 pound shrimp medium size, fresh, unpeeled
• 1 pound whitefish fillets, lean
• 1 cup water
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 medium onions sliced
• 1/2 cup green bell peppers thinly sliced
• 14 1/2 ounces tomatoes, canned undrained, chopped
• 1 teaspoon basil dried
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups burgundy wine or dry red wine
• 1 3/4 pounds clams small, in shells, scrubbed
• 1/2 pound crab meat fresh

1. Peel and devein raw shrimp, reserving shells.
2. Skin fillets, reserving skin.
3. Cut fillets into 1 inch cubes.
4. Set shrimp and fillets aside.
5. Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum saucepan; bring to a boil.
6. Reduce heat and simmer uncovered 20 min.
7. Strain and reserve cooking liquid.
8. Discard fish trimmings.
9. Coat a non-aluminum dutch oven with cooking spray; add oil and place over medium-high heat until hot.
10. Add onion and garlic and saute until tender.
11. Add bell pepper and tomatoes, basil, pepper, and red pepper flakes.
12. Cook 5 min.
13. Add wine and reserved cooking liquid; bring to a boil.
14. Reduce heat; simmer, uncovered, 15 min.
15. Add clams; cook over low heat 3 min.
16. or until shells begin to open.
17. Add shrimp, fillet cubes and crabmeat.
18. Cook over low heat 7 min.
19. or until fillet cubes flake easily when tested with a fork.

shrimp, whitefish, water, red wine vinegar, olive oil, onions, green bell peppers, tomatoes, basil, red pepper, burgundy wine, crab meat

Taken from recipeland.com/recipe/v/cioppinio-43598 (may not work)