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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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According to legend, Portuguese and Italian immigrants who settled in the San Francisco Bay area created cioppino (chuh-PEE-noh). Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 cups sliced celery |
3/4 cup sliced carrot |
2 tablespoons tomato paste |
3 garlic cloves, minced |
1 onion, peeled and quartered |
8 thyme sprigs |
1 bunch parsley |
1 pound fish bones |
5 cups water |
2 tablespoons olive oil |
1 cup finely chopped carrot |
1 1/2 cups thinly sliced onion |
4 garlic cloves, minced |
2 cups chopped seeded peeled tomato |
2 tablespoons tomato paste |
1/2 teaspoon saffron threads, crushed |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 cup pinot noir or other spicy dry red wine |
30 mussels (about 1 1/4 pounds), scrubbed and debearded |
3 (6-ounce) red snapper or other firm white fish fillets, cut into 1-inch pieces |
1/3 cup chopped fresh parsley |
2 tablespoons chopped fresh oregano |
1 tablespoon chopped fresh thyme |
6 lemon wedges |
Directions:
1. To prepare stock, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add celery and next 4 ingredients (through quartered onion); sauté 4 minutes. Add thyme, parsley, and bones. Pour 5 cups water over mixture; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a sieve into a bowl; discard solids.
2. To prepare soup, wipe pan dry with a paper towel. Heat 2 tablespoons oil in pan over medium-high heat. Add 1 cup carrot, sliced onion, and 4 garlic cloves; sauté 4 minutes. Stir in tomato and next 4 ingredients (through salt); cook 1 minute. Add wine; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Stir in stock; bring to a boil. Stir in mussels and fish. Cover and cook over medium-high heat 4 minutes or until mussels open and fish flakes easily when tested with a fork or until desired degree of doneness; discard any unopened shells. Remove from heat; stir in 1/3 cup parsley, oregano, and 1 tablespoon thyme. Serve immediately with lemon wedges.
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