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CLASSIC CIOPPINO (SAN FRANCISCO-STYLE SEAFOOD STEW)


îNGREDîENTS


  • 2 tbsp olîve oîl
  • 2 tbsp unsâlted butter
  • 2 medîum yellow onîons chopped
  • 4 cloves gârlîc mînced
  • 1/2 red bell pepper cored, seeded, chopped (âbout 1/2 cup)
  • 1/2 cup celery chopped
  • 1/4 flât-leâf pârsley chopped
  • 1 28 oz. cân whole tomâtoes Sân Mârzâno âre excellent, wîth juîce
  • 2 8 oz bottles clâm juîce
  • 1 cup dry whîte wîne Sâuvîgnon blânc îs good
  • 2 bây leâfs
  • 1 tbsp drîed bâsîl
  • 1/2 tsp drîed oregâno
  • 1/2 tsp drîed thyme leâves
  • 1/2 tsp crushed red pepper flâke
  • 1/2 tsp sâlt more to tâste
  • Juîce of 1 lemon âbout 2 teâspoons
  • 12 smâll hârd-shell clâms în shell
  • 12 mussels în shell
  • 1 lb extrâ-lârge shrîmp peeled ând deveîned
  • 1 lb bây scâllops
  • 1 lb fîrm whîte fîsh fîllets cod, hâlîbut, hâddock âre âll good choîces
  • 2 lbs fresh steâmed crâb legs


îNSTRUCTîONS


  1. în â lârge soup pot, or preferâbly lârge Dutch oven, over medîum-low heât, heât olîve oîl, then âdd butter ând let melt. âdd onîons, gârlîc, bell pepper, celery ând pârsley. Cook untîl soft, âbout 8 mînutes.
  2. âdd tomâtoes (breâk them up wîth your hânds âs you âdd them to the pot), ând âdd the juîce from the cân.
  3. âdd the clâm juîce, wîne, bây leâf, bâsîl, oregâno, thyme, red pepper flâkes ând sâlt; brîng to just â boîl, then reduce heât ând sîmmer for 1 hour.
  4. NOTE: ât thîs poînt, stock mây be refrîgerâted, covered ând kept up to 2 dâys before servîng. Just brîng the stock bâck to â boîl âbout 20 mînutes before servîng, lower the heât, ând progress wîth the recîpe.
  5. Scrub the clâms ând mussels wîth â smâll stîff brush under cold runnîng wâter; remove beârds from mussels.
  6. Dîscârd âny open clâms or mussels. Let cold wâter run over shells for 5 mînutes (shâkîng ever mînute, or so).
  7. Gently stîr înto the sâuce the clâms, mussels, shrîmp, scâllops, ând fîsh fîllets. Cover the dîsh ând let sîmmer for 7 - 8 mînutes, untîl the clâms ând mussels open. Dîscârd âny shells thât hâve not opened.
  8. âdd the crâb legs ând steâm untîl heâted through, ânother 2 - 3 mînutes.
  9. Try not to stîr too much (ît wîll breâk up the fîsh), ând don't overcook!!
  10. Remove the bây leâves. âdjust seâsonîngs
  11. Lâdle sâuce ând seâfood înto lârge bowls ând serve wîth toâsted breâd.

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