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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cioppino Recipe

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This recipe for Cioppino is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. Olive oil
1 t. Fennel seeds
1 t. Oregano
1/2 t. Crushed red pepper
Sauté 2 minutes.
4 cloves garlic confit
1-2 shallots chopped
1 leek slice thin
Fennel bulb slice thin
Bell pepper slice thin
Add this and cook 7-10 min
2 T. Tomato paste for 30 sec
1-2 c. White wine and boil 5-6 min reduce by half
28 oz crushed or puréed tomatoes
8 oz clam juice
1 c. Broth (bone?)
Seafood stock
5 strands saffron
1 t fennel pollen
1 t Calabrian chile paste
Bay leaf
Thyme 7-8 sprigs 1/4 t dried oregano
2 T Pernod
1-2 t. Salt and pepper
Directions:
Directions:
Simmer covered 30 min. Add 3 T. Butter.
Season 3-4 lb seafood (shrimp, fish, calamari, scallops, mussels, crab)
Add to stew and simmer for 5 min.
Add parsley and basil
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Best with great sourdough bread

 

 

 

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