Cioppino Recipe
Looking for something to make your taste buds crave for more? This Cioppino recipe is what you want. The goodness of Fish makes Cioppino a great treat. Cioppino served as Appetizer is the best food to pep me up. The Italian Cioppino is a delight to serve and enjoy. Trust me and whip this dish now.
Ingredients
Extra virgin olive oil 1/4 cup
Anchovies 8-10
Garlic 4-6 cloves
Bay leaves 2
Celery 1/2 cup
Onion 1 medium
Roasted red bell pepper 1
Red wine 1 cup
Red wine vinegar 3 tbsp
Homemade fish or chicken stock 1 litre
Tomato sauce 700 gms
Fresh basil 1/2 cup
Tabasco Sauce a dash
Worcestershire sauce 2 tbsp
Italian parsley 1/4 cup
Fresh lemon juice 2-3 tbsp
Seasoning mix grind to a powder
Salt 1 tbsp
Black or mixed whole pepper 1 tbsp
Oregano 2 tbsp
Fennel seeds 1 tbsp
Dried rosemary leaves 1 tbsp
Seafood
Medium shrimp 100 gms
Scallops 250 gms
Fresh mussels 24
Fish 500 gms
Fresh clams 16
Directions
Heat the olive oil in a pan and put in the anchovies.
Add garlic after cooking the anchovies for about 3 minutes.
The mix should be quite aromatic by now.
Put in the bay leaves, onions, celery and bell pepper plus 1/2 of the.
seasoning mix and saute for 6-8 minutes.
Now pour in the wine, vinegar, Tabasco and Worcestershire and reduce the mix by half.
After this is done, add tomato sauce, basil and the rest of the seasoning mix.
Simmer for 5 minutes then add the lemon juice.
Add the fish, mussels and claws, cover and cook about 7 more minutes.
Remove any of the mussels and clams that don't open.
Add garlic after cooking the anchovies for about 3 minutes.
The mix should be quite aromatic by now.
Put in the bay leaves, onions, celery and bell pepper plus 1/2 of the.
seasoning mix and saute for 6-8 minutes.
Now pour in the wine, vinegar, Tabasco and Worcestershire and reduce the mix by half.
After this is done, add tomato sauce, basil and the rest of the seasoning mix.
Simmer for 5 minutes then add the lemon juice.
Add the fish, mussels and claws, cover and cook about 7 more minutes.
Remove any of the mussels and clams that don't open.
