Cioppino
An Italian Fish Stew
-6 U-13 shrimp peeled and deveined
-8 oz. lump crab meat
-8 oz. fresh calamari cut into rings
-6-8 clams
-8-10 mussels
-6 U-10 scallops
-tbsp butter
-2 tbsp olive oil
-juice of 1 lemon
-tsp anchovy paste
Sauce
-1 28oz. can crushed tomatoes
- 1 12 oz. jar clam juice
-1 med onion diced
-1 tbsp. garlic minced
-4-5 leaves fresh Basil chopped
-1 tbsp fresh parsley chopped
-2 tbsp olive oil
-salt and pepper to taste
-2 oz. white wine
-8 oz. water
Method:
-In a small to med sauce pot, add the olive oil over high heat.
-Add the onions and cook until clear, stirring often.
-Add the garlic and deglaze with white wine.
-Add the tomatoes, clam juice and water to the pot.
-Bring to a simmer over med high heat, stirring often, then reduce to low to med and simmer for 30 min.
-add the basil, parsley and salt & pepper.
-Set aside.
-In a braising pot, melt butter with olive oil over med high heat.
-Add cod or haddock pieces and season with salt and pepper. Cook for 2 min.
-Add clams and mussels. Take one scoop of the sauce and add it the pot. Cook for 2 min.
-Add your calamari and shrimps. Cook for 2 min.
-Add the juice of one lemon and anchovy paste.
-Add the remainder of the sauce and bring to a simmer.
-Add the crab meat and scallops (you can cut the scallops smaller if you want).
-Cook for 5 minutes longer and Cioppino is ready to serve.
-Serve with garlic bread toast and enjoy.
(C) Chef Rob; Cardonas Market Sphere: Related Content
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