"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cioppino Recipe

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This recipe for Cioppino, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Uncle Sam and Aunt Mary Grace
Added: Wednesday, July 16, 2008


1/4 c. olive oil
1 tsp. red pepper flakes, crushed
2 to 3 flat fillets of anchovies, drained
6 cloves of garlic, crushed
1 Bay leaf
2 celery ribs, chopped
1 medium onion, chopped
1 c. dry white wine (good quality)
14 oz. chicken stock
1, 32 oz. can chunky style crushed tomatoes
4 sprigs fresh thyme (1 T.)
1 handful flat-leaf parsley, chopped
1 1/2 lbs. cod, cut into 2" chunks
Salt and pepper
8 large shrimp
8 sea scallops
16 to 20 raw mussels, scrubbed

1. In a large pot over medium heat, combine olive oil, crushed red pepper flakes, anchovies, garlic and bay leaf. Let the anchovies melt into the oil.
2. Chop the celery and onion and add to the pot as you work. Saute the vegetables until they soften, then add the wine.
3. Reduce the wine a minute and then add chicken stock, tomato, thyme and parsley. Bring the sauce to a bubble and reduce heat to medium-low.
4. Season fish chunks with salt and pepper; add to the stock and simmer 5 minutes. Shake pot occasionally. Do not stir soup with a spoon once the fish is added.
5. Add shrimp, scallops and mussels; cover pot.
6. Cook 10 minutes, shaking the pot occasionally.
7. Remove lid and discard any mussels that did not open.
8. Carefully ladle the stew into shallow bowls. Enjoy with crusty bread!

Number Of Servings:
Number Of Servings:
4 healthy size
Personal Notes:
Personal Notes:
This is one of Rachel Ray's recipes! Since dad discovered it, we have eaten it every Christmas Eve! It is a must have! And by the way, you can't taste the anchovies.




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