You are here

Cioppino

Italian.Chef's picture
Ingredients
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Anchovies 10
  Garlic 6 Clove (30 gm)
  Bay leaves 2
  Celery 1⁄2 Cup (8 tbs)
  Onion 1 Medium
  Roasted red bell pepper 1
  Red wine 1 Cup (16 tbs)
  Red wine vinegar 3 Tablespoon
  Chicken or fish stock 1 Liter (Homemade)
  Tomato sauce 700 Gram
  Basil 1⁄2 Cup (8 tbs)
  Tabasco sauce 1 Dash
  Worcestershire sauce 2 Tablespoon
  Italian parsley 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Seasoning mix 1 Tablespoon, grind to a powder
  Salt 1 Tablespoon
  Black pepper 1 Tablespoon
  Oregano 2 Tablespoon
  Fennel seeds 1 Tablespoon
  Rosemary leaves 1 Tablespoon, dried
  Seafood 1
  Medium shrimp 100 Gram
  Scallops 250 Gram
  Mussels 24
  Fish 500 Gram
  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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Fish

Rate It

Your rating: None
4.355555
Average: 4.4 (18 votes)