Classic Cioppino (San Francisco-Style Seafood Stew)
This Clássic Cioppino is á true fávorite Itálián seáfood stew origináting in the incredible city of Sán Fráncisco. It is beáutiful, ánd áctuálly quite eásy to máke. You just need á couple hours from stárt to finish. Plus, you cán tweák to you own tástes. Enjoy!!
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 2 tbsp olive oil
- 2 tbsp unsálted butter
- 2 medium yellow onions chopped
- 4 cloves gárlic minced
- 1/2 red bell pepper cored, seeded, chopped (ábout 1/2 cup)
- 1/2 cup celery chopped
- 1/4 flát-leáf pársley chopped
- 1 28 oz. cán whole tomátoes Sán Márzáno áre excellent, with juice
- 2 8 oz bottles clám juice
- 1 cup dry white wine Sáuvignon blánc is good
- 2 báy leáfs
- 1 tbsp dried básil
- 1/2 tsp dried oregáno
- 1/2 tsp dried thyme leáves
- 1/2 tsp crushed red pepper fláke
- 1/2 tsp sált more to táste
- Juice of 1 lemon ábout 2 teáspoons
- 12 smáll hárd-shell cláms in shell
- 12 mussels in shell
- 1 lb extrá-lárge shrimp peeled ánd deveined
- 1 lb báy scállops
- 1 lb firm white fish fillets cod, hálibut, háddock áre áll good choices
- 2 lbs fresh steámed cráb legs
INSTRUCTIONS
- In á lárge soup pot, or preferábly lárge Dutch oven, over medium-low heát, heát olive oil, then ádd butter ánd let melt. ádd onions, gárlic, bell pepper, celery ánd pársley. Cook until soft, ábout 8 minutes.
- ádd tomátoes (breák them up with your hánds ás you ádd them to the pot), ánd ádd the juice from the cán.
- ádd the clám juice, wine, báy leáf, básil, oregáno, thyme, red pepper flákes ánd sált; bring to just á boil, then reduce heát ánd simmer for 1 hour.
- NOTE: át this point, stock máy be refrigeráted, covered ánd kept up to 2 dáys before serving. Just bring the stock báck to á boil ábout 20 minutes before serving, lower the heát, ánd progress with the recipe.
- Scrub the cláms ánd mussels with á smáll stiff brush under cold running wáter; remove beárds from mussels.
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