Cioppino: a Fine Kettle of Fish |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays. Ingredients:
1/4 cup extra virgin olive oil |
1 teaspoon crushed red pepper flakes |
2 -3 flat fillets anchovies, drained |
6 garlic cloves, 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) |
handful flat leaf parsley, chopped |
1 1/2 lbs 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 -20 raw mussels, scrubbed |
1 loaf 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.
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