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Cioppino Ingredients: 1/4 cup Extra Virgin Olive Oil 8-10 canned or bottled oil cured anchovies, diced 4-6 cloves garlic, sliced thinly 2 bay leafs 1/2 cup diced celery 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 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 oregano 1 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) (Fresh or canned oysters can be added if you like them)
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