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Cioppino And Garlic Bread

Global.Potpourri's picture
Ingredients
  Fish 1 1⁄2 Pound
  Raw shrimps 1⁄2 Pound
  Dungeness crab 1 Large
  Clams 12
  Olive oil 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Chopped green onions 1 Cup (16 tbs)
  Minced green pepper 1⁄2 Cup (8 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Canned tomatoes 29 Ounce (1 Can / 3 1/2 Cups)
  Red table wine 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Coarsely ground pepper 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Parsley 1 Tablespoon
  Garlic bread 1 (Hot)
Directions

This fish should be a firm-fleshed one, like sea bass, rockfish, or even shark.
Have it cut into good-size pieces.
Have shrimps shelled and cleaned, the crab cleaned and cracked, the clams scrubbed.
If there are no clams, use mussels, cockles, or oysters.
To make the sauce, heat olive oil, next 11 ingredients, and 1/2 cup parsley together; then simmer for 5 minutes.
Now arrange the fish, shrimps, and crabs in layers in a 3-quart kettle or casserole.
Pour on the sauce, cover, and simmer over low heat or bake in preheated slow oven (300°F.) for 30 minutes, or until the fish is done.
Add the clams and as soon as they open up, sprinkle with more chopped parsley and serve with lots of hot garlic bread.
Bibs are almost a necessity when eating Cioppino.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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