Gourmet Cioppino Recipe
Ingredients
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Green peppers | 1 Cup (16 tbs), chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 3 garlic cloves, thoroughly mashed with 1 teaspoon salt | ||
| Tomatoes | 3 1/2 Cup (16 tbs) | |
| Juice from the mollusks | ||
| 2 cups red table wine | ||
| Tomato juice | 2 Cup (16 tbs) | |
| 2 cups fish stock made from crab shell or lobster body and fish trimmings | ||
| Herb bouquet (bay leaf, parsley, basil) | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
Directions
Heat oil in a fry-pan.
Saute onion and green pepper in olive oil until just soft.
Add all the rest of the ingredients and cook for 10 minutes.
Remove bouquet and taste for seasonings.
Select a large casserole or kettle with a cover and in it arrange in layers all the fish except the mollusks.
Pour sauce over fish and cover pan.
Simmer over low heat or in the oven for 20 to 30 minutes, or until fish is just done.
Three minutes before removing from heat, add the mollusks.
Serve in deep bowls, shells and all, and sprinkle liberally with minced pars ley.
Have plenty of big paper napkins on hand.
This is finger food.
With this hearty stew, serve hot crusty sourdough bread and a robust red wine.
For dessert, a variety of fruits and cheeses.
Saute onion and green pepper in olive oil until just soft.
Add all the rest of the ingredients and cook for 10 minutes.
Remove bouquet and taste for seasonings.
Select a large casserole or kettle with a cover and in it arrange in layers all the fish except the mollusks.
Pour sauce over fish and cover pan.
Simmer over low heat or in the oven for 20 to 30 minutes, or until fish is just done.
Three minutes before removing from heat, add the mollusks.
Serve in deep bowls, shells and all, and sprinkle liberally with minced pars ley.
Have plenty of big paper napkins on hand.
This is finger food.
With this hearty stew, serve hot crusty sourdough bread and a robust red wine.
For dessert, a variety of fruits and cheeses.
Chef
