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12-16-2008, 02:26 PM | #1 |
Adjusting to the Life
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Christmas Eve Cioppino
Been making this one for a while and've worked out the timing issues.
Cioppino 1/4 cup olive oil 1 teaspoon crushed red pepper flakes 1 tsp basil (dried), or 12-15 fresh leaves, chopped 2 to 4 flat fillets of anchovies, drained 2-3 cloves garlic, crushed 1 bay leaf, fresh or dried 2 celery ribs, chopped 1 medium onion, chopped 1c good quality dry white wine 14oz chicken stock 32-oz can chunky crushed tomatoes 4 sprigs fresh thyme, leaves removed (about 1 tablespoon) 1 handful flat-leaf parsley, chopped 1 1/2 pounds cod, cut into 2-inch chunks, season with salt and pepper 8 large shrimp, ask for deveined easy-peel or peel and devein 8 sea scallops or a quarter lb bay scallops 16 to 20 raw mussels, scrubbed 1 can of crab meat 8 cherrystone clams 1/4lb squid - free to try other fish or shellfish, cooking times may vary. Loaf of fresh, crusty bread Heat oil in a large pot over moderate heat, add anchovies, let melt into oil Add garlic, let cook about a minute. add crushed pepper, basil and bay. add celery and onion. Saute vegetables for a few minutes to begin to soften and add wine. Reduce wine a minute, add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a soft boil and reduce heat to medium low. Add fish, cover pot and simmer 10 minutes, giving the pot a shake now and then. Do not stir soup with a spoon or it will break up fish. Add cherrystones and mussels cook for a few minutes, add shrimp cook for 3 minutes, add scallops and squid, and cover pot. Cook a few minutes until scallops and squid are opaque, giving the pot a good shake now and again. I make the broth in advance, reheat with a little more red pepper flakes and once hot, add fish, etc. |
12-16-2008, 02:59 PM | #2 |
Guest
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Re: Christmas Eve Cioppino
Oh my, I love Cioppino. I always use "Fish Stock". I'll have to try the "Chicken Stock" this year.
Grazie, fratello!!! |
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