Recipe for Cioppino Caliente 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/4 cup Virgin olive oil
1 lrg Onion, chopped
4 x Cloves garlic, minced
1/4 cup Caribe (crushed N. New Mexico hot red chile)
4 lrg Red-ripe tomatoes, peeled, coarsely chopped
1 can (6-oz) tomato paste
1/2 cup Burgundy or dry red wine
2 tsp Fresh minced rosemary -or-
1 tsp Dried leaf rosemary
1 tbl Fresh minced thyme
2 x Bay leaves
2 tbl Fresh minced basil
1 tbl Fresh minced oregano
1 tsp Salt or to taste
1 lb Medium shrimp, shelled, deveined, tails left on
1/2 lb King or other crab legs
1 x (1-1/2 lb) lobster
18 x Bay scallops (about 1/4 lb)
1/2 lb Firm-fleshed white fish, like cod, in 1-inch cubes
12 x Cherrystone clams, scrubbed
Instructions:
Instructions: Super hot and so much fun! Served with a warmed loaf of French or Italian bread and a tossed green salad, this robust seafood stew is guaranteed to wow your guests. MESSY! Heat oil in a large skillet, paella pan or wok.

Add onion and garlic & cook until garlic just starts to turn golden. Add caribe, tomatoes, tomato paste, wine, herbs & salt. Cover & simmer 30 minutes, add a little water if sauce starts getting too thick. Taste & adjust seasonings. Place all seafood on top of sauce in a pretty pattern.

Cover & cook 10-15 minutes until shrimp turn pink, lobster red and clams pop open. If desired, quickly heat brandy, carefully flame and pour over just before serving. Divide among bowls (cut lobster apart) and provide bibs & lots of napkins! Makes 4 servings.

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