FDP Cookbook : Appetizers : Ciappino (Fisherman's Stew) - serves 4 hungry folk
(submitted by macmanus )

Ingredients

1 whole clove of garlic (wrap in al foil, add a little EVOO and roast at 300 for 1 hour)
1 whole sweet onion (finely chopped)
1 whole sweet red pepper (finely chopped)
3 stalks of celery (finely chopped)
1 large jalapeno (finely chopped)
1/4 cup EVOO
1/2 cup chardonnay wine
1/2 cup cabernet wine
5 anchovies (in EVOO)
6 whole roma tomatoes (parboil first to remove skins)
1 12 oz can V8 juice
1 8 oz bottle clam juice
1 16 oz bottle fish stock (or make your own)
1/4 cup sun dried tomatoes (minced)
2 teaspoons dijon mustard
1/2 tablespoon cracked black pepper
1/2 teaspoon sea salt
12 littleneck clams
12 cherrystone clams
8 jumbo shrimp
8 large bay scallops
2-3 large alaskan king crab legs (1-1.5 pounds cut into 2 inch segments while frozen)
1 large (16oz) rock lobster tail (minced to 1/2 in cubes)
1 can jumbo lump crab (6 oz)
16 oz Halibut (cubed 1/2 inch)
2.5 oz Glenlivet scotch (to nJoy while cooking)

Directions

saute root vegetables in EVOO
deglaze with 1/2 cup cabernet wine
add 5 anchovies, and disolve
add jalapenos
add bell pepper
add roasted garlic (squeeze from roasted clove)
add clam juice
add fish stock
add skinned roma tomatoes
add V8
add cracked pepper
add sea salt
simmer for 1 - 1.5 hours (stir vigorously often)
add chardonnay and cabernet wine
simmer 10 minutes
Add all clams
simmer 5 minutes
add halibut and lump crab
simmer 2 minutes
add scallops, lobster chunks, shrimp, and alaskan crab
TURN the heat off immediately after adding the above and cover for 3-4 minutes

Enjoy with a crispy Romain salad with ceaser dressing, and lots of freshly baked garlic bread.

Heaven