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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I was craving this dish, but didn't have a whole lot of time after work and with a toddler to contend with. Now, I'm not saying this is the best cioppino ever, but it is entirely adequate for a quick and healthy meal. If you grate all your veggies, prep your fish and throw everything in the pot, it cooks up in no time. Serve with a great crusty loaf of bread. Ingredients:
1 cup carrot, shredded |
1 cup onion, shredded |
1/2 cup celery, shredded |
1/2 cup bell pepper, diced |
2 tablespoons garlic, diced |
1 (14 ounce) jar chicken stock |
1 (14 ounce) jar spaghetti sauce |
1 (20 ounce) bottle red wine |
1/2 cup flat leaf parsley, chopped |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon thyme |
1 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1/2 lb salmon, cut into 2-inch piecees |
1/4 lb white fish, cut into 2-inch pieces |
1/4 lb shrimp |
1/2 cup squid ring |
1/2 cup scallops |
1 tablespoon lemon juice |
1 teaspoon salt |
Directions:
1. Grate your veggies, and saute over med-high heat until transluscent.
2. Add in the rest of the ingredients up to the fish. Bring to a boil, then stir and reduce over medium heat until desired consistency/flavor.
3. Add in fish in the order laid out, with the scallops going in the very last- these should cook for only a few minutes (only just cooked through), as any longer will give you rubbery white pellets.
4. Season to taste.
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