Monday, May 12, 2014

Seafood Cioppino (Soup)

Seafood Cioppino - Northern California Seafood Stew
Serves: 8+


1/4 cup Olive Oil
4 cups medium Yellow Onions (diced)
1 1/2 cups Fennel (thinly sliced)
1 cup Red Bell Pepper (chopped)
1/2 cup minced Garlic
1/2 cup Tomato Paste
1 1/2 cups Dry Red Wine
6 cups Tomato Sauce (or blended whole tomatoes)
1/2 cup Clam Juice
Juice of 1 lemon
1 quart Water
2 Bay Leaves
2 tablespoons Red Chili Flakes
1 tablespoon dried Oregano
1 tablespoon dried Basil
2 tablespoons fine Sea Salt
1 tablespoon freshly cracked Black Pepper
1 package seafood mix, approx. 2lbs (purchased from Costco, includes calamari, mussels, shrimp)
1 bunch of coarsely chopped Flat-Leaf Parsley


Chop all your vegetables.
In a large stockpot over medium heat, heat the oil and cook the onion, fennel, red pepper, and garlic until lightly browned.
Add the tomato paste and cook until it browns, stirring often. Add the wine, tomato sauce, clam juice, lemon juice, water, bay leaves, chili flakes, oregano, basil, salt, pepper. Cook out the tomato paste for at least 5 minutes until it is the color of rust.

Simmer for 1 hour. 

Add the seafood and cook 4 to 5 minutes or until the shrimp turn pink. Do not stir.

Remove the bay leaves, stir in the parsley, and serve immediately (with bread if desired).

This recipe was adapted from: Guy's Nor Cal Cioppino Recipe

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