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| CIOPPINO |
| 6-8 Servings |
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| Ingredients |
1C red wine
1 lb mixed fish, 1-inch chunks
1 lb shrimp, peeled & deveined
1 lb black mussels
1 lb green mussels
1 lb clams
8 oz scallops
1 whole sungeness crab, cooked or 1 lb. crabmeat
2 medium diced yellow onion, 1/2-inch dice
6 C whole peeled tomato 1/2-inch dice
2 T olive oil
1 green bell pepper, 1/2-inch dice
1 T fresh garlic, finely chopped
1/2 t dried basil
1/2 t thyme
1/4 t red pepper flake
2 T tomato paste
1 t oregano
2 bay leaves
fresh ground black pepper
sea salt (/kosher is a fine substitute) if needed.
fresh chopped Italian parsley
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| Method |
| Pick your favorite “chaudron” or heavy stock pot. Add the olive oil,
garlic and cook for one minute.
Add the spices, onion and pepper and cook under low heat until they
are soft but not browned. Approximately 6-8 Minutes.
Add wine bring to a simmer. Add parsley and pepper to taste.
Add the tomatoes and tomato paste and simmer 5 minutes. Turn
down heat. The sauce should have the consistency of a “hearty”
marinara sauce: chunky and a little brothy. The addition of fish will
release more liquid into the mix and make the finished product a
thick “broth” that can be eaten with a spoon.
Add the fish & shellfish in the order listed above. Cook slowly, taking
care to time the addition of ingredients so the shellfish is cooked and
the fish shrimp & scallops are as well.
The base for this stew can be prepared and stored for up to three
days. When you are ready to use, just bring the base to a boil, add
fish & shellfish, reduce heat and cook until fish is ready (10 minutes),
season to taste and serve! |
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