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Everyday Cioppino Fish Stew

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Ingredients
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Red pepper flakes 1 Teaspoon, crushed
  Anchovy fillet 2 Ounce, drained (Flat, 1 Tin)
  Garlic 6 Clove (30 gm), crushed
  Bay leaf 1 (Fresh Or Dried)
  Celery ribs 2 , chopped
  Onion 1 Medium, chopped
  Dry white wine 1 Cup (16 tbs) (Good Quality)
  Chicken stock 16 Ounce (1 Container, Paper Container Or Canned)
  Crushed tomatoes 1 Can (10 oz) (Chunky Style)
  Thyme sprig 4 , stripped
  Flat leaf parsley 1⁄4 Cup (4 tbs)
  Cod 2 Pound, cut into 2-inch pieces
  Ground pepper To Taste, freshly ground
  Salt To Taste
  Shrimps 8 Large, peeled and deveined
  Sea scallop 8
  Mussel 20 , scrubbed
  Bread loaf 1 (For Mopping)
Directions

GETTING READY
1) Chop celery and onion (can be chopped while cooking anchovies).

MAKING
2) In a large pot, combine anchovies, may leaf, garlic, pepper and oil.
3) Let the anchovies melt in the oil and it will act as natural salt.
4) Let it break up into pepper infused oil and make the flavor extra hot.
5) In the pot add chopped celery and onion and saute for 2-3 minutes until soften.
6) Add wine and cook for 1 minute on reduced flame.
7) Add tomatoes, thyme, chicken stock and parsley.
8) Let the sauce bubbles and cookon low heat.
9) Season fish pieces with salt and pepper and add to the sauce.
10) Simmer the fish and sauce for 5 minutes while shaking the pot once or twice.
11) Cover the pot after adding shrimps, mussels and scallops.
12) Cover the pot and cook for 10 minutes while shaking the pot in bwetween.
13) Remove the lid and discard the mussels that are not opened.

SERVING
14) Serve the fish stew as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
8

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