Cioppino- (Zuppa Di Pesce) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cleaned bulb fennel 6 large garlic cloves 1 sweet onion 1tsp oregano 1 tsp thyme 1 tsp rosemary 1 tsp red pepper flakes 1/2 tsp black pepper 1/4 cup olive oil 2 tbsp tomato paste 1 1/2 cup dry red wine 28oz can tomato puree 2 envelopes ST OURS clam broth 1 bay leaf salt 1 lb. littleneck clams 1lb. cod or haddock cut into 2inch squares 1 lb. peeled shrimp 1/2 lb. lobster meat 1/2 lb. sea scallops fresh basil
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Directions: |
Directions: chop onion, fennel, garlic in food processor then, puree by hand. In a large pot heat olive oiled puree plus herbs. Cook 5 min. Stirring add tomato paste wine and @ envelopes of clam broth. Add 2 cups warm water and bay leaf. Bring to a boil then simmer for 30min. Add salt and pepper to taste, Increase heat toned. add clams and shrimp cook 2min add rest of seafood and lower heat . Simmer 10-5 min. Throw out clams that did not open. Add fresh basil and fennel fronds. Serve as soup or over pasta . With a crusty bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: Nice meal on a rainy night with a glass wine..
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