Best Italian Cioppino
|Olive oil||1⁄6 Cup (2.67 tbs)|
|Garlic||2 Clove (10 gm)|
|Onion||1 Cup (16 tbs), finley chopped|
|Chopped onion||1 Cup (16 tbs) (chopped finely)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Italian plum tomatoes||1⁄2 Can (5 oz), chopped (canned, drained, seeded)|
|Italian tomatoes||1⁄2 Can (5 oz), chopped|
|Basil||1⁄4 Cup (4 tbs), chopped|
|Chopped basil||1⁄4 Cup (4 tbs) (fresh)|
|Red pepper flakes||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Mussels||12 , cleaned|
|Shrimp||1⁄4 Pound, cleaned|
|Cod||1⁄2 Pound, cut up large chunks|
|Cut up||1⁄2 Pound|
|Balsamic vinegar||1⁄2 Tablespoon|
|Linguine||1 1⁄2 Pound|
Step1-In Dutch oven heat oil over medium heat.
Step2-Add garlic and onions and saute, stirring frequently until translucent, about 08 minutes.
Step3-Add wine and cook until reduced by half. Add clam juice and can of tomatoes. Cook uncovered 30 minutes.
Step4- Stir in basil, salt, thyme and red pepper flakes. Add mussels; cover and simmer until shells open, 1 minute.
Step5-Stir in shrimp and cod; cover and simmer until opaque about 4 minutes.
Step6- Stir in vinegar. Serve over linguini.