Cioppino Recipe
Finding a nice Cioppino recipe is like hitting a jackpot, congratulations you have just hit one. I am sure this super delicious Italian Cioppino is gonna bowl you over with its addictive flavor! It is an ideal Side Dish. It is always prepared with Fish as the key ingredient. Whether you are an amateur cook or a professional chef, I recommend the Cioppino for the sheer joy of cooking it.
Ingredients
1 cup fine olive oil
2 large onions
1 large bunch parsley, stems removed
2 large or 3 medium cloves garlic
2 cans solid pack tomatoes
2 cans tomato sauce
2 whole bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
Salt and coarsely ground black pepper, to taste
2 cups dry white wine
1 pound prawns, cooked, shelled, deveined
2 pounds uncooked sea trout, bass, rock cod or other firm fish, skinned and boned, cut in bite size pieces
3 or 4 cooked Dungeness crabs
Directions
Heat oil slowly in a large, deep, heavy kettle.
Chop onion, parsley and garlic together until fine.
Saute in oil until lightly browned.
Add tomatoes, tomato sauce, bay leaves, oregano and basil; add salt and pepper to taste.
Simmer gently, covered, for 1 hour.
Add wine, prawns and fish.
Cook 20 minutes, stirring occasionally.
Crack crab claws, leaving meat in shells; remove remaining meat from crabs.
Put crab meat and cracked claws in kettle; correct seasoning and cook another 10 minutes to heat through.
Chop onion, parsley and garlic together until fine.
Saute in oil until lightly browned.
Add tomatoes, tomato sauce, bay leaves, oregano and basil; add salt and pepper to taste.
Simmer gently, covered, for 1 hour.
Add wine, prawns and fish.
Cook 20 minutes, stirring occasionally.
Crack crab claws, leaving meat in shells; remove remaining meat from crabs.
Put crab meat and cracked claws in kettle; correct seasoning and cook another 10 minutes to heat through.
