| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
Italian |
Seafood, Soup |
6 |
Servings |
INGREDIENTS
|
|
—Croutons— |
| 4 |
sl |
Crusty French or Italian bread |
| 1 |
|
Clove garlic; cut in half |
| 3 |
tb |
Extra virgin olive oil |
| 1/4 |
c |
Coarsely grated Parmesan cheese -Shellfish Nectar— |
|
|
Shell fish is cooked in this nectar |
| 1/2 |
c |
White wine |
| 1/3 |
|
The outermost layer of the onion or leek |
| 1 |
|
Stalk fennel; the bulb will be used in the stew |
| 1 |
lg |
Garlic clove; slightly crushed -Stew— |
| 1/2 |
lb |
Mussels; washed and de-bearded |
| 1/2 |
lb |
Clams; washed |
| 6 |
oz |
Medium shrimp; 24 per pound, peeled with tails left on |
| 2 |
c |
Homemade Fish Stock or clam juice |
| 1/2 |
tb |
Fresh lemon juice |
| 2 |
oz |
Olive oil |
| 1/2 |
c |
Chopped yellow onion |
| 1 |
|
Bay leaf; cracked |
| 1/2 |
ts |
Fennel seed; crushed |
| 2 |
ts |
Minced garlic |
| 3/4 |
c |
Thinly sliced fresh fennel bulb |
| 14 1/2 |
oz |
Premium diced tomatoes in puree |
| 1/2 |
c |
Red wine |
| 1/2 |
ts |
Crushed red pepper flakes |
| 2 |
tb |
Chopped fresh basil |
| 1/2 |
c |
Fresh Italian parsley; finely chopped |
| 4 |
oz |
Firm white fish; in bite-sized chunks |
| 4 |
oz |
Calamari; cleaned, skinned, and sliced into rings |
|
|
Kosher salt; to taste |
INSTRUCTIONS
To prepare croutons, brush bread with oil and broil until golden brown.
Turn, brush with oil, and broil until golden brown. Remove from the oven,
and rub one side with garlic. Sprinkle with cheese and set aside. To
prepare shellfish nectar, put ingredients into a shallow saucepan over
medium high heat. Add mussels and clams, cover and boil for 5 minutes,
until they open. Remove with a slotted spoon and set aside. Put shrimp into
the same water, cover and boil until the shrimp turn pink, about 5 minutes.
Remove with a slotted spoon and set aside. Squeeze lemon juice over the
cooked shellfish, and cover it loosely with plastic wrap. Strain the nectar
into a small mixing bowl, and discard residue. To prepare stew, put oil,
onion, and fennel seed in a large saucepan over medium heat. Cook until the
onion is translucent and softened, 3 - 5 minutes. Add garlic and bay leaf,
and cook for 5 more minutes, taking care not to burn the garlic. Add nectar
and remaining ingredients, excep! t seafood, turn heat to medium low, and
simmer for 10 minutes. Add all seafood, and simmer for 3 more minutes.
While the stew is simmering the last time, broil the croutons long enough
to melt the cheese.
Serving Ideas : Serve immediately in heated bowls.
NOTES : Like traditional Italian cioppino, this version is a thick, rich
tomato-based stew, but it features seafood found in my neighborhood. If
Cioppino is made ahead, cool it as quickly as possible to prevent the fish
from overcooking as it cools down. Transfer the stew from the cooking pot
to a large bowl covered loosely with plastic wrap. Set the bowl on a bed of
ice in a larger bowl and refrigerate. To reheat, transfer it back to the
cooking pot and heat it over high heat until it simmers, then turn the heat
down to medium high to finish heating it through.To serve, ladle the
Cioppino into heated, shallow soup or pasta bowls, taking care to divide
the seafood among the bowls evenly. Make room in the center of the bowls
and place a crouton in the center of each Cioppino. Sprinkle the remaining
parsley over the stew, and serve immediately. Yield: 6 servings. Nutr.
Recipe by: Copyright c 1995 by Heidi Rabel
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
19, 1998
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