CIOPPINO AL SAPORI VESUVIANI

Ingredients	Quantity
Extra virgin olive oil	2 oz.
Garlic, finely sliced	2 oz.
Manilla Clams	1 lb.
King Crab legs	1 lb.
Wild sea scallops	1 lb.
Jumbo fresh shrimp	1/2 lb.
Carmelina Brands® Italian Passata	1 1/2 qt.
Clam juice or fish stock	8 oz.
Fresh halibut, diced	8 oz.
Wild salmon, cubed	8 oz.
Red chili pepper	1/2 tsp.
Kosher Salt	1 tsp.
Black pepper	1/2 tsp.
White wine	2 oz.
Tomato juice	1/2 cup
Fresh Italian parsley	1 oz.
Fresh basil	1 oz.
Garlic Toasted Bread, to Garnish	6 slices

Method & Formula

First, triple wash the clams and any shell fish and set aside. Gently heat up a large pan,drop in half of oil,garlic and chili pepper and cook for a minute.Then add the clams,crab,shrimp,scallops and diced fish. Turn up the heat to high and moist with white wine and let it steam for five minute.Put aside and reserve the juice. In another pan,heat up the remaining oil,garlic and cook for a minute. Add the fish juice reserved and reduce by half of the volume. Add the tomato sauce,basil and the tomato juice.Bring to boil and reduce to simmer for 15 minute.Drop in the fish from step one and simmer with the sauce five more minutes. Check seasoning and flavors and garnish with fresh parsley and toasted bread.

Yield	Acceptable Pairings
6 servings	Chardonnay Del Trentino Italy