Sauce for Cioppino Stew
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), thoroughly mashed with 1 teaspoon salt|
|Tomatoes||3 1⁄2 Cup (56 tbs)|
|Canned tomatoes||28 Ounce (1 can, 3 1/2 cup)|
|Red table wine||2 Cup (32 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Fish stock||2 Cup (32 tbs) (made from crab shell / lobster body and fish trimmings)|
|Herb bouquet||1 (bay leaf, parsley, basil)|
|Minced parsley||1⁄2 Cup (8 tbs)|
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.
In a large casserole or kettle with a cover arrange in layers all the fish except the mollusks.
Pour sauce over fish and cover.
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 parsley.
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.
Makes 4 generous servings.