"The belly rules the mind."--Spanish Proverb

Cioppino Recipe

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

Judith Dimiceli
Added: Tuesday, November 25, 2008


1/4 cup olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat anchovies, drained
6 cloves of garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 14 ounce can chicken stock
1 32 ounce can chunky style crushed tomatoes
4 springs fresh thyme, leaves removed (1 T)
1 handful flat-leaf parsley, chopped
11/2 pounds cod, cut into 2 inch chunks
Salt and pepper
12 large shrimp, peeled and deveined
8 to 10 sea scallops

In a large pot over medium heat, combine oil crushed pepper, anchovies garlic, and bay leaf
Let anchovies melt into the oil
The anchovies act as a natural salt, the pepper flakes will infuse the oil providing heat
Chop celery and onion and saute' in the oil to soften
Add wine and let it reduce a bit
Add chicken stock, tomatoes, thyme,and parsley
Bring the sauce to a boil and reduce heat to medium low
Season fish chunks with salt and pepper
Add fish and simmer 5 minutes, giving the pot a shake now and then
Do not stir the soup with a spoon after the addition of fish or you will break up the fish chunks
Add shrimp,and scallops and cook 10 minutes longer
Serve with French bread

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is good with any kind of mild fish.




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