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Cioppino
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Ingredients 1/3 cup olive oil 1 large onion, diced 4 cloves garlic, minced 1- 2 oz can anchovy fillets, diced, to taste 2 bay leaves 1 teaspoon red pepper, to taste 2 cups dry white wine 2 cups fish stock or bottled clam juice 1 can (15 oz) tomato sauce 1 can (28 oz) crushed tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 2 small lobster, cooked 2 king crab legs, cooked 10 ounces firm white fish, cut into chunks (catfish, halibut, red snapper) 16 mussels, scrubbed, debearded 16 clams, scrubbed 16 shrimp, uncooked peeled and deveined Salt & freshly ground pepper, to taste Fresh chopped parsley |
Preparation In a large pot heat the olive oil over medium high heat. Add onions and cook, stirring until soft. Stir in garlic and cook for 2-3 minutes. Add anchovies, bay leaves and red pepper. Add wine, reduce the heat and simmer 5 minutes. Add the fish stock or clam juice, tomato sauce, crushed tomatoes, basil and oregano. Cover and simmer until slightly thickened, about 20 minutes. At this point the sauce can be cooled to room temperature, refrigerated or frozen until ready to use. To continue, heat the sauce, add the lobster and crab legs to the sauce and heat through. Remove to a large warm bowl. Return the sauce to a boil add the fish, mussels, clams and shrimp, cover and simmer gently until the mussels and clams open and the shrimp turn pink. (Disregard unopened mussels or clams) pour over lobster and crab legs, serve immediately. |
Reprinted with permission of B. Smith
September 18, 2006
September 18, 2006