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CIOPPINO
(makes 4-6 servings)
1/4 cup olive oil
1 small onion, chopped
1 cl garlic, chopped or pressed
1 carrot, chopped
1 bell pepper, chopped (whichever color you enjoy)
1 leek, chopped (bottom half only)
1 stalk celery, chopped
1 tbs chopped fennel
1 28-oz can crushed tomatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp minced fresh basil
1/2 tsp minced fresh oregano
1/4 tsp minced fresh thyme
4 bay leaves
dash cayenne pepper
In a large soup pot, saute' onion in the oil, only until translucent.
Add garlic, carrot, bell pepper, leek, celery, fennel, and saute'
5 more min. Stir in remaining ingredients, partially cover, simmer
over low heat for 2 hrs. stirring occasionally. Remove bay leaves.
Seafood:
1 lb firm white fish, cut into 1"-2" pieces
8 large shrimp, shelled
8 large scallops
1/2 lb squid, cleaned and cut up (keep tentacles whole)
1/4 cup olive oil
1 cl garlic, chopped or pressed
8 oz crabmeat (use fake only if you can't get real)
3/4 cup dry white wine
8-10 small clams or mussels, scrubbed clean (4-5 of each is ideal)
chopped parsley for garnish
In a large skillet, saute' garlic, fish, shrimp, scallops, and
squid only until barely cooked through (2-4 min?). Transfer all
into the sauce pot. Steam open the clams/mussels using the wine.
Transfer to the sauce as each one opens. Stir in the crabmeat,
and cook 2-3 more min. With large ladle, serve in large soup
plates. Garnish with parsley.
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Cioppino 08