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

  • 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

  1. 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.
  2. ádd tomátoes (breák them up with your hánds ás you ádd them to the pot), ánd ádd the juice from the cán.
  3. 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.
  4. 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.
  5. Scrub the cláms ánd mussels with á smáll stiff brush under cold running wáter; remove beárds from mussels.
  6. ....
  7. ....
  8. ....


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