posted by Mimi Hiller 12-22-98 4:25 PM
Cioppino
1 lb skinless sole fillets (use any white fish)
1/2 large green pepper
2 tbl finely chopped onion
1 clove garlic minced (or more, to taste)
1 (16 oz) can tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 cup dry white or red wine
3 tbl snipped fresh parsely, or 1 tbl dried parsley flakes
1/4 tsp dried oregano crushed
1/4 tsp dried basil, crushed
12oz shelled shrimp
1 (6.5 oz) can minced clams, undrained
Cut fillets into 1-inch pieces; set aside. Cut green pepper into 1/2 inch squares.
In 3-quart saucepan cook green
pepper, onion, and garlic in oil till onion is tender but not brown.
Cut up tomatoes; add to onion mixture. Stir in tomato sauce, wine, parsely oregano, basil, 1/2 tsp salt, and a dash pepper. Bring to boil; reduce heat.
Simmer, covered, 20 minutes. Add fish pieces, shrimp, anc clams to tomato mixture. Bring just to boil; reduce heat. simmer, covered 5 to 7 minutes or till fish flakes and shrimp are pink.
posted by Mimi Hiller 12-22-98 4:25 PM
Cioppino
1/4 cup olive oil
1 small onion, chopped
1 cl garlic, chopped or pressed
1 carrot, chopped
1 bell pepper, chopped (whichever color you enjoy)
1 leek, chopped (white half only)
1 stalk celery, chopped
1 tbs chopped fennel
1 (28-oz) can crushed tomatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp minced fresh basil
1/2 tsp minced fresh oregano
1/4 tsp minced fresh thyme
4 bay leaves
dash cayenne pepper
In a large soup pot, saute' onion in the oil, only until translucent. Add garlic, carrot, bell pepper, leek, celery,
fennel, and saute' 5 more min. Stir in remaining ingredients, partially cover, simmer over low heat for 2 hrs. stirring occasionally. Remove bay leaves.
Seafood: (This is a rough guide. Use similar quantities of whatever kind of fish/shellfish you like or can get.
1 lb firm white fish, cut into 1"-2" pieces
8 large shrimp, shelled
8 large scallops
1/2 lb squid, cleaned and cut up (keep tentacles whole)
1/4 cup olive oil
1 cl garlic, chopped or pressed
8 oz crabmeat
3/4 cup dry white wine
8-10 small clams or mussels, scrubbed clean (4-5 of each is ideal)
chopped parsley for garnish
In a large skillet, saute' garlic, fish, shrimp, scallops, and squid only until barely cooked through (2-4 min).
Transfer all into the sauce pot. Steam open the clams or mussels using the wine. Transfer to the sauce as each one opens. Stir in the crabmeat, and cook 2-3 more min. (makes 4-6 servings)