Mmmm. I love cioppino. I made this recipe by adding or subtracting ingredients from several sources. I hope you enjoy it.
½ while or yellow onion, chopped 2 medium garlic cloves, minced ½ bulb fennel, chopped ½ green bell pepper, chopped 8 to 10 small potatoes, cut into bite size chunks (optional) 1 tsp dried oregano 1 tsp red pepper flakes 2 bay leaves 1 tsp salt ½ tsp freshly ground black pepper 1 tsp olive oil 2 T tomato paste 1 cup wine or broth for deglazing 1 28 oz can whole plum tomatoes 1 bottle of clam juice or shrimp broth; see note Approx. 1 cup chicken broth, depending on thickness of broth 1 lb mussels or clams 1 lb shrimp or crab or both 1 lb skinless while fish cut into 1 inch chunks ¼ cup finely chopped fresh flat leaved parsley 3 T finely chopped fresh basil Sour dough bread for serving
Note: Clam juice can be replaced with shrimp broth: remove shells from shrimp as you are cleaning them. Place the shells in a dry pan over medium heat, cooking and stirring until they are pink and fragrant. Add 2 cups water and simmer 20 minutes. Strain out shells. Comments are closed.
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