Cioppino A Fine Kettle Of Fish |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I love seafood! Thank you Rachael Ray!! Ingredients:
1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil |
1 teaspoon crushed red pepper flakes |
2 to 3 flat fillets of anchovies, drained |
6 cloves garlic, crushed |
1 bay leaf, fresh or dried |
2 celery ribs, chopped |
1 medium onion, chopped |
1 cup good quality dry white wine |
1 (14-ounce) container chicken stock |
1 (32-ounce) can chunky style crushed tomatoes |
4 sprigs fresh thyme, leaves removed (about 1 tablespoon) |
1 handful flat-leaf parsley, chopped |
1 1/2 pounds cod, cut into 2-inch chunks |
salt and pepper |
8 large shrimp, ask for deveined easy-peel or peel and devein |
8 sea scallops |
16 to 20 raw mussels, scrubbed |
a loaf of fresh, crusty bread, for mopping |
Directions:
1. In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
2. Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
3. Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
4. Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
|
|