Ingredients: |
Ingredients: Group 1:
4 T. olive oil
½ c. sliced green onions
1 lg. onion, diced
1 c. sliced carrot
1 sweet red pepper, lg. dice
6 lg. cloves garlic, minced
1 stalk sliced celery
1 small fennel bulb, thinly sliced
1 tin of flat anchovies, drained and rinsed
Group 2:
1 (28 oz.) can diced tomatoes with juice
1 c. dry white wine
2. bottles clam broth
4 c. fish or chicken stock, or a combination of both
1 T. orange peel, cut in small matchsticks
1 bay leaf
1 tsp. basil
1 tsp thyme
1 pinch saffron
1 T. dried parsley
Group 3:
1 doz. littleneck clams
1 doz. mussels (optional)
1 lb. large raw shrimp, cleaned
Cracked crab or lobster
1 lb. halibut, grouper, cod, (or other solid fin-fish), cut into 2 in. cubes
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Directions: |
Directions:Heat olive oil in a large, deep, heavy skillet or dutch oven with tight fitting lid.
Add ingredients from group 1 and saute' until crisp tender.
Add ingredients from group 2 and simmer gently, covered, for about 30 minutes.
Add remaining ingredients, except shrimp and fish; cover tightly and simmer until shells open, about 10 minutes. Add shrimp and fish and simmer another 3 to 5 minutes. Discard any unopened shellfish. Serve in large bowls with crusty bread. |
Personal
Notes: |
Personal
Notes: Sauce may be made ahead, covered and refrigerated. Bring to boiling before adding seafood.
This has been my much demanded contribution to the Christmas Eve Feast of the Seven Fishes for many years. It is super easy to do, plus it provides 6 of the required 7 fishes! If you want this to be the whole meal just add another piece of fish.
Just before adding the liquid ingredients (Group 2) you can splash in an ounce or so of Sambuca to add more anise flavor if you like.
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This recipe for Cioppino/Bouillabaisse is from