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Cioppino Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Recipe under construction see notes!

1/4 cup of extra virgin olive oil

1 large yellow onions, chopped or (1 med onion and 3 shallots)
1 Medium sized Fennel Bulbs chopped
1 red bell pepper, chopped
1 tsp salt

6 cloves of garlic, chopped
3/4 tsp of red pepper flakes (originally called for 1 TBS. and was quite spicy, I start with 1/2 tsp and add latter to spice it up if needed)

1 T. of balsamic white vinegar
1 28oz can of tomatoes(Italian style like San Marzano)
2 T. of tomato paste
1 and 1/2 cups of dry white wine
I knorr chicken or fish bouillon cube. (I have not tried adding clam juice yet)


1 tsp of dried oregano
1/4 tsp of dried thyme
1/4 tsp of rosemary
2 bay leafs
1/2 tsp of freshly grated black pepper

1/4 cup of fresh parsley
1/4 cup finely chopped fresh basil


4 garlic cloves minced
1/8 cup parsley minced
to stir in a few minutes before serving. Gives a nice fresh pop



Basically enough seafood for 6 people.

1# mussels debearded
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed

1 # skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 # king crab leg, thawed if frozen
3/4 # large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 # sea scallops, tough muscle removed from side of each if necessary

Pasta Tagliatelle or linguine for 6 persons. I find 1# serves 5 people

Directions:
Directions:
1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, chopped red pepper, and salt. Saute until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes, and saute 2 minutes.

2. Stir in the balsamic vinegar, tomatoes, tomato paste, and wine. Add remaining spices holding back the parsley and Basil. Cover and bring to a simmer until the flavors blend, about 30 minutes.

3. Add the mussels and clams. Cover and simmer for around 15 minutes until they open. Discard any unopened shells. About 10 minutes in add the fresh parsley and basil.

4. Add the shrimp, scallops, whitefish, cover and cook for 5 minutes more then and the cooked crab for 2 more minutes.

5. Serve over pasta garnished with parsley/garlic. Can add when you add card to finish dish. Just slightly cooking it

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Bill JR This is a much better version of what we used to eat at Romanesque years ago.

This recipe under construction!! 1st time came out great even though I didn't have all the seafood listed. The fresh fennel bulbs were interesting and may start making there way into other recipes. Don't use the stalks and don't forget to core the middle like you would a cabbage, Look up how to prepare on the internet, Kind of like fennel flavored celery. I may want to add 1 knorr chicken or fish bouillon cube to sauce. 2nd time needed a little salt. #rd time added the bouillon and it was perfect. Have not tried Clam juice yet.

Some recipes call for using clam juice. I think they are just trying to enhance the seafood flavor which probably isn't necessary if you are using fresh mussels and clams ect.

 

 

 

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