Monday, April 25, 2016

Cioppino - Italian-American Seafood Stew

8 mussels - cleaned
20 clams - cleaned
8 large prawns - cleaned and deveined
4 slices of cod fish - cut into big chunks
2 bay leaves
1/2 tsp red chilli flakes
1 cup blended fresh tomato sauce
2 tomatoes - chopped into small pieces
sprinkle of dried oregano
salt and pepper to taste
1 cup white wine
1/2 cup fish stock
small bunch of parsley - chopped
1 medium sized onion - diced
1 big shallot - sliced
4 cloves garlic - chopped
2 tbsp olive oil

  1. Heat up olive oil in a large pan.  Saute shallots till lightly browned, add onions and continue to saute till lightly translucent.
  2. Add chopped garlic, chopped parsley, dried oregano, chilli flakes and continue to saute till garlic is fragrant.
  3. Add chopped tomatoes and bay leaves and continue to fry till tomatoes are soften.
  4. Pour in blended tomato sauce, white wine and fish stockCover and simmer for 10 minutes.
  5. Add mussels and clams to the pan.  Cover and cook until the mussels and clams begin to open.
  6. Add the prawns and fish. Cover and simmer gently until the fish and prawns are just cooked.
  7. Sprinkle some pepper and season the soup with more salt if necessary.
  8. Gently stir the sauce to mix well.
  9. Ladle into bowls and serve warm with a crusty bread.

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