Our Family’s Christmas Cioppino |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is the perfect Christmas meal served with an elegant salad, hot crusty Italian bread and lots of good red wine! Some may add clams but I am allergic so this version is without the hard mollusks. Also, any firm fish will do, we love Red Snapper and Grouper. Garnish with either a few drops of fuity extra virgin olive oil and freshly chopped parsley. DH likes to add tiny new potatoes, too. Ingredients:
1/3 cup olive oil |
2 onions, chopped |
1 cup celery, minced |
1 cup fresh parsley, chopped |
2 tablespoons garlic, minced |
1 (28 ounce) can diced tomatoes |
1 tablespoon red wine vinegar |
1 teaspoon dried rosemary |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1 bay leaf |
1 fennel bulb, thinly sliced |
1/2 teaspoon crushed red pepper flakes |
4 cups shellfish stock |
1 cup dry white wine |
1 lb crabmeat |
1 lb firm white fish fillet, cut into 1 inch pieces |
1 lb shrimp, peeled and deveined |
kosher salt |
fresh cracked black pepper |
Directions:
1. Heat oil in a large heavy pot over medium-high heat.
2. Add onions, celery, 1/2 of the parsley, and all of garlic and sauté until tender, about 10 minutes.
3. Add tomatoes and simmer 10 minutes.
4. Add vinegar, fennel, spices, salt and pepper and simmer 20 minutes.
5. Add stock, white wine and continue to simmer for another 30-45 minutes, stirring occasionally and adding more stock if needed.
6. Then add the shrimp and fish and simmer until the shrimp are almost cooked through, about 4 minutes.
7. Serve in big soup bowls, and top each serving with crabmeat, parsley, and a drizzle of extra-virgin olive oil.
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