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| CIOPPINO | |||||
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| 2 pounds fresh fish
cut into chunks (halibut and cod work best but any firm white fish will do) 1 pound mussels (in shell) 1 pound small steamer clams (in shell) 1 pound shrimp (40-45 count) 1 pound sea scallops 1 small tin anchovies 1 chicken lobster per serving (or) 1/2 Dungeness crab 2 cups tomatoes (canned will do) 3 stalks celery 1 1/2 cups chopped onion 1/4 cup olive oil 2 bay leaves 1/2 teaspoon crushed red pepper 1 head garlic (peeled and minced) 1 tablespoon thyme 1 tablespoon oregano 1 tablepoon basil 1 teaspoon sea salt 2 cups white table wine 1 12 ounce can tomato sauce 2 quarts fish or chicken stock Saut� the onions, celery, and anchovies in olive oil until translucent. Deglaze with the wine, add in the red pepper, bay leaves, and thyme and allow to reduce. Add in all remaining ingredients with the exception of the seafood and simmer in a large pot for 2 to 3 hours. Add in the fish chunks and simmer for a further 30 minutes. Ten minutes before serving bring to a boil and add the shellfish. As soon as the lobsters have turned bright red and all shellfish have opened serve. If substituting crab add the cooked, cleaned crabs before simmering. This is an excellent dish when served with garlic bread and a good Chianti. Enjoy! Yield: 4 to 6 servings |
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E-mail Me At : [email protected] |
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