Cioppino Recipe
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Category: |
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Ingredients: |
Ingredients: Cioppino Ingredients:
1/4 cup Extra Virgin Olive Oil
8-10 canned or bottled oil cured anchovies, diced
6-8 cloves garlic, sliced thinly
2 bay leafs
1/2 cup diced celery
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good red wine
3 T red wine vinegar
1 bottle of clam juice or fish stock
1 quart Clamato (1/2 regular; ˝ Picante)
1 28oz can of diced tomatoes
1/2 cup fresh basil, chopped or 2-3 T dried (add to seasoning mix if dried)
Couple dashes of Tabasco Sauce
2 T Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice
Seasoning Mix: (use your herb-designated coffee grinder)
1 T salt
1 T black or mixed whole pepper
2 T dried oregano
1 T fennel seeds
1 T fresh or dried rosemary leave
Seafood:
1/2 lb. medium shrimp (save shells for making seafood stock)
1/2 lb. scallops
24 fresh mussels
1 lb. firm white fish, chopped in 1 inch pieces (cod, halibut, orange roughy, etc.)
(Optional recommendations)- Clams (in shell); Calamari; Crab/rock lobster claws; Oysters (from can).
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Directions: |
Directions:Prepare the Cioppino:
Heat olive oil to medium and add anchovies. Add garlic after about 3 minutes (your house will smell great for a week, unless you hate seafood).
Add bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sauté for 6-8 minutes.
Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2, then add tomato sauce, basil and the rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice.
Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open.
Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread. Serves 4… unless you are big ungry… or winky. |
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