posted by Schmitty 12-05-99 2:21 AM
Cioppino (Seafood Stew)
1/3 cup olive oil
2 large onions, halved and thinly sliced
1 large green bell pepper chopped
2 cloves garlic minced
3 1/2 cups (about 5 large) cored, seeded and chopped tomatoes - can use canned
1 cup dry white wine
2 tablespoons tomato paste
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/4 teaspoon salt
1 (6 1/2 ounce) canned chopped clams with their juice
1 1/2 pounds thick cod, haddock or other boneless white fish
1/2 pound bay or sea scallops
1 tablespoon chopped fresh basil or 1 teaspoon dried
Freshly ground pepper to taste
In a large enameled soup pot or Dutch oven, warm the olive oil. Stir in the onions and green pepper and saute over medium heat, stirring occasionally for 7 minutes.
Stir in the garlic, cook for another minute, then stir in the tomatoes, wine, tomato paste, bay leaf thyme and salt. Bring to a simmer, then simmer the broth, partially covered for 10 minutes.
Stir the clams and their juice into the stew. Add the chunks of fish fillet. Cover and simmer for 5 minutes.
Stir the scallops and basil into the stew. Cover and simmer for 4 to 8 minutes more, until the scallops are done.
Salt and pepper the stew, then serve piping hot.
Shrimp to this dish. Can be served over Angel Hair Pasta or Linguine if desired.
Note: Always serve this with Hot Red Pepper Seeds and Parmiggiano Reggiano grated cheese.