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| Louisiana Cioppino |
| 6 Servings |
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| Ingredients |
1/4 C Olive Oil
1 Large Sliced Onion
2 Leeks, chopped
3 Stalks Celery, chopped
1 qt Clear Fish Stock
1 t Saffron
3 Bay Leaves
1 sprig Fresh Thyme
1 t Cayenne Pepper
1 t Black Pepper
2 t Salt
1 1/2 C Peeled Tomatoes, chopped
1/2 T Chopped Garlic
1 T Chopped Parsley
1 T Pernod
1 Fennel Bulb, sliced thin |
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| Method |
| Heat oil, sauté leeks, celery, onion, fennel and garlic until translucent.
Add stock, tomatoes and bring to a boil.
Add live crabs and live crawfish.
Cook five minutes and then add clams, mussels, scallops,
crawfish tail meat, and fish.
Heat through.
Add parsley.
Serve over buttered linguine.
Parmesan cheese optional. |
| Shellfish |
8 Littleneck Clams
1 lb Fresh Live Crawfish
1/2 lb Crawfish Tail Meat
16 Fresh Mussels
1/2 lb Large Shrimp, shelled
3 Large Blue Crab, live-cleaned & cracked (like for
gumbo)
1/2 lb Sea Scallops
1 lb Gulf Fish - cut into 6 pieces
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