San Francisco-Style Cioppino
To read a recipe from Mildred Lloyd-Henderson is to become acquainted with a woman who takes great care in preparing dishes that will never leave stomachs revolting over a lack of deliciousness. With her Vegetable Shellfish Stew submission, Lenten Fridays should prove a cinch for those who are fasting but still wish to feast.
The resident of the 2400 block of Manton Street does not skimp on shrimp or crabs in making this a dynamic provider of protein. Combined with the vegetables and the spices, the seafood delights will definitely have you reaching for your biggest pot to try to duplicate the Grays Ferry resident’s offering. ■
Ingredients:
6 blue crab legs, whole
6 blue crabs, halved
1 pound of large shrimp, whole and shelled
18 small clams, in shells
1 pound of scallops
2 cans of baby shrimps and liquid
1 pound of sliced okra
1 large can of mushroom stems and pieces in liquid
3 celery ribs and leaves, chopped
1 large red onion, sliced thin
3 carrots, chopped
1 large green pepper, sliced thin
1 can of carnation milk
1 quart of whole milk
1 can of sliced baby corn in liquid
2 sticks of butter, melted
1 tablespoon of salt, minced garlic, and lemon pepper seasoning
1/4 cup of parsley
1 tablespoon of oregano
2 teaspoons of allspice
2 tablespoons of lemon juice
2 tablespoons of cornstarch
1 teaspoon of red pepper seeds
Directions:
Combine the milks, canned and raw vegetables, butter, and all seasonings in a large pot. Heat over medium flame until the vegetables are tender.
Bring pot to a boil. Add the seafood items, and boil for 10 minutes until the shrimp become pink and the clams open. Stir well.
Mix the cornstarch in one cup of water, and add this to the pot. Stir well for five minutes while the stew thickens on a low flame. Serve with a green salad and corn bread.
