Cioppino Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 tbs. Olive oil
3 tbs. Butter
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 tsp. Salt
4 large cloves garlic, finely chopped
3/4 tsp. Dried crushed red pepper flakes - more to taste
1/4 cup tomato paste
1 28 ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 1/2 dozen little neck clams
1 pound mussels, scrubbed and debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds firm white fish, such as cod or halibut, cut into 2 inch pieces
|
|
Directions: |
Directions:Heat oil and butter in large pot over medium heat. Add the fennel, onion, shallot and salt. Sauté until onion is translucent, about 10 minutes. Add the garlic and red pepper flakes and sauté for 2 minutes. Stir in tomato paste. Add tomatoes and their juice, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce heat to medium low. Cover and simmer until flavors blend, about 30 minutes.
Add clams and mussels to pot. Cover and cook until clams and mussels begin to open, about 5 minutes. Add the shrimp, scallops and fish. Simmer gently until until fish and shrimp are just cooked through and clams are completely open stirring gently, about 5 minutes longer. Discard any clams or mussels that do not open. Season to taste with salt and pepper flakes. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: You can make the base ahead of time. Reheat before you add clams etc. I add red skin potatoes to broth. I also cut shrimp to make easier to eat. You can add any fish you like ( lobster, calamari) or eliminate what you don’t like. You can also use clam juice and vegetable stock in place of fish stock. Enjoy!
Serve with bread for dipping!
|
|
This recipe for Cioppino is from