Serves 4 to 6

Chef Eddie Matney
Eddie's House
Arizona Cardinals

Ingredients
2 Tbsp Olive Oil
1 Med. Onion-sliced
8 Cloves Garlic-chopped
1 Med. Carrot-sliced
1 cup sliced Fennel- fresh
1/2 cup Poblano Chilies- roasted, peeled, and seeded
32 oz. Fish Stock
1 cup Black Beans- drained
1 cup Roasted Corn
1 Tbsp Toasted Cumin
1-15 oz. can Italian Plum Tomatoes- hand crushed
1 Tbsp Mexican Oregano
1 tsp Chipotle Sauce
1 tsp Saffron Threads
Salt & Pepper to taste

Using a large soup pot, sauté ingredients 1-7 for about 10-15 minutes. ADD the rest of ingredients, and simmer for 45 minutes.

Crab Avocado Relish
8 oz. Fresh Crab Meat
1 Tbsp chopped Cilantro
1 tsp fine diced Red Onion
1 Avocado- diced into cubes
Juice from 1 Lime
1 tsp fine diced Red Pepper
Salt & Pepper to taste

Combine all of the above ingredients in a bowl and mix well.

Procedure
4-8" Round Puff Pastry (Bake @ 400 until flakey and golden brown)
(8) u-10 Diver Sea Scallops
(8) u-10 Shrimp- peeled and de-veined
1 cup Clam Meat
1 cup Mussel Meat
2 tsp Olive Oil
3 oz. Tequila

1. Season Scallops, Shrimp, Clams and Mussels with salt and pepper.
2. Sauté in a hot pan for 2 minutes on each side
3. De-glaze with Tequila and pour into Cioppino pot.

Presentation
1. Place Puff Pastry in middle of 12" plate
2. Ladle 8-10 oz. of Cioppino in middle of pastry
3. Top with Crab Relish. Garnish with whole cilantro sprigs and serve