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Cioppino (Fish Stew) Recipe

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This recipe for Cioppino (Fish Stew), by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Brown
Added: Saturday, April 25, 2009


1/4 cup extra virgin olive oil
8-10 canned or bottled oil cured anchovies, diced
4-6 cloves garlic, sliced thinly
2 bay leaves
1/2 cup diced celery
1 medium to lg. onion, diced
1 roasted red bell pepper, diced
1 cup good rose or red wine
3 T red wine vinegar
1 quart homemade fish or shrimp soup stock (chicken and/or clam or clamato juice can be substituted)
2 cups or more tomato sauce or a 28 oz. can diced tomatoes
1/2 cup fresh basil, chopped
dash or two of Tabasco Sauce
2 T. Worcestershire sauce
14 cups fresh Italian Parsley
2-3 T fresh lemon juice

Seasoning Mix:
1 T. salt
1 T. black whole pepper
2 T. dried oregano
1 T. fennel seeds
1 T. fresh or dried rosemary leaves
(Grind to a fine grind in your coffee grinder)


Use whatever is available. Some suggestions: 1/2 pound medium scallops and medium shrimp. 24 fresh mussels. 1 lb. firm white fish, chopped into 1 inch pieces. 16 clams, optional. Fresh or canned oysters can be added.

Heat olive oil to medium and add anchovies. After about 3 minutes, add garlic. Add bay leaves, onions, celery and bell peppers, plus 1/2 of the seasoning mix. Saute for 6-8 minutes.

Add win, 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 and then add lemon juice.

Add the fish/shell fish, cover and cook about 7 more minutes. Remove any of the shell fish that doesn't open.
Sprinkle with parsley. Serve with fresh Italian bread, preferably with butter and garlic.

Number Of Servings:
Number Of Servings:




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