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" Originally created by Italian-American
fishermen in San Francisco to use up odds and ends of the
catch-of-the-day,
cioppino is a rich, tomato-based stew
chock-full of seafood and scented with basil, oregano and
marjoram."
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Soups, Stews, Broths |
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INGREDIENTS:
1 tbs extra virgin olive oil red pepper flakes to taste
6 cloves garlic minced
1 small bulb fennel diced (about 1/2 cp)
1 small onion diced
1 28 oz can fire roasted tomatoes; diced
1 14 oz can organic tomato puree
2 tbs organic tomato paste
1 cp red wine
2 tsp basil; cubed
2 tsp oregano
1 tsp marjoram
2 tbs unsalted butter
3 tbs flat leaf Italian parsley; chopped
sea; salt and pepper to taste.
1 lb crab legs
1 lg lobster tail cut into 1-inch chunks
1 lb sea bass cut into 1-inch chunks
1 lb mussels debearded and with one half of the shell removed and
discarded
12 -14 clams one half of the shell removed and discarded
1/2 lb Extra Large shrimp peeled and thawed
1/2 lb scallops
parsley for garnish
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DIRECTIONS:
In a large soup pot, heat olive oil over medium heat.
Add red pepper flakes, garlic, fennel and onions. Cook for about
10 minutes, until onions are very soft.
Add diced tomatoes, tomato puree and tomato paste. Stir in wine,
basi,l oregano and marjoram.
Cover and simmer for 20 to 30 minutes. Stir in butter and
seasonings and adjust to taste.
Add crab, lobster and sea bass. Bring to a boil. Cover and cook on
low heat for 8 minutes.
Add mussels, clams, shrimp and scallops. Cover and cook for 2
minutes.
Garnish with parsley. Set the soup pot on the table with a big
ladle and appropriate seafood tools- enjoy!
Servings: 6 |
