Cioppino...
(with homemade tomato sauce and fresh Italian seafood)
Cioppino can be made with the shell fish served in the shell, or with the shells removed. Though some diners prefer not to have to muss their hands in eating soup, the shells do add to the overall flavor of any fish soup recipe and allow for a more appealing and realistic Cioppino presentation.
Cioppino Ingredients:
1/4 cup Extra Virgin Olive Oil
4-6 cloves garlic, sliced thinly
2 bay leafs
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good rose or red wine
3 T red wine vinegar
1 quart homemade fish or shrimp soup stock, Shrimp Stock (chicken stock and/or clam or Clamato juice can be substituted)
2 cups or more, (depending on how thick and how tomatoy you like it) homemade tomato sauce or a 28 oz can diced tomatoes - I ALWAYS USE CAN TOMATOES OR FRESH
1/2 cup fresh basil, chopped or 2-3 T dried (add to seasoning mix if dried)
Dash or two of Tabasco Sauce
2 T Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice
Seasoning Mix:
(use your herb-designated coffee grinder)
1 T salt
1 T black or mixed whole pepper
2 T dried oregano1 T fennel seeds
1 T fresh or dried rosemary leave
Seafood:
Just about everything works in Cioppino and Italian fish Stew or Soup recipes, but here are our recommendations:
1/2 lb. medium shrimp (save shells for making seafood stock)
1/2 lb. scallops
24 fresh mussels
1 lb. firm white fish, chopped in 1 inch pieces (cod, catfish, halibut, orange roughy, etc.)16 fresh clams (optional) - I DON'T USE BOTH MUSSELS & CLAMS. ONE OR THE OTHER IS SATISFACTORY.
Fresh bread of your choice, garlic baked if desired, and lots of it. (The juice is incredible)
Directions:
Place the first 4 ingredients in the olive oil and cook till tender.
Add the sauce & spice ingredients & cook down 'till you have the sauce consistency that you want. Not thick but the tomatoes should be cooked through. You'll know when you have it the way that you want it to be.
Add fish & cook till done.
Serve HOT.
(with homemade tomato sauce and fresh Italian seafood)
Cioppino can be made with the shell fish served in the shell, or with the shells removed. Though some diners prefer not to have to muss their hands in eating soup, the shells do add to the overall flavor of any fish soup recipe and allow for a more appealing and realistic Cioppino presentation.
Cioppino Ingredients:
1/4 cup Extra Virgin Olive Oil
4-6 cloves garlic, sliced thinly
2 bay leafs
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good rose or red wine
3 T red wine vinegar
1 quart homemade fish or shrimp soup stock, Shrimp Stock (chicken stock and/or clam or Clamato juice can be substituted)
2 cups or more, (depending on how thick and how tomatoy you like it) homemade tomato sauce or a 28 oz can diced tomatoes - I ALWAYS USE CAN TOMATOES OR FRESH
1/2 cup fresh basil, chopped or 2-3 T dried (add to seasoning mix if dried)
Dash or two of Tabasco Sauce
2 T Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice
Seasoning Mix:
(use your herb-designated coffee grinder)
1 T salt
1 T black or mixed whole pepper
2 T dried oregano1 T fennel seeds
1 T fresh or dried rosemary leave
Seafood:
Just about everything works in Cioppino and Italian fish Stew or Soup recipes, but here are our recommendations:
1/2 lb. medium shrimp (save shells for making seafood stock)
1/2 lb. scallops
24 fresh mussels
1 lb. firm white fish, chopped in 1 inch pieces (cod, catfish, halibut, orange roughy, etc.)16 fresh clams (optional) - I DON'T USE BOTH MUSSELS & CLAMS. ONE OR THE OTHER IS SATISFACTORY.
Fresh bread of your choice, garlic baked if desired, and lots of it. (The juice is incredible)
Directions:
Place the first 4 ingredients in the olive oil and cook till tender.
Add the sauce & spice ingredients & cook down 'till you have the sauce consistency that you want. Not thick but the tomatoes should be cooked through. You'll know when you have it the way that you want it to be.
Add fish & cook till done.
Serve HOT.
IF YOU HAVE QUESTIONS ABOUT THESE RECIPES, PLEASE POST YOUR QUESTIONS UNDER "COMMENTS" OR EMAIL ME AT...
french-country-chic@hotmail.com
No comments:
Post a Comment