Cioppino
Cioppino is a popular Italian seafood stew that was believed to have originated in San Francicso during the "gold rush". It is common to have "cioppino feeds" throughout the Italian community in California. If you don't have some of the items, you can substitute with any other seafood item.
Ingrediënten
Serves 5.
- ½ pound scallops
- 8 oz. hot water
- 1 pound squid cleaned and cut up
- 3 oz. oil olive, corn, or vegetable
- 1 pound fresh shrimp peeled and deveined
- 2 medium onions
- 2 whole dungeness crabs cracked & cleaned
- 1 small carrot
- 2 pounds clams
- 5 sprigs parsley
- 1 pound red snapper sea bass, or halibut
- 1 kernel of garlic
- 1 #2½ 36 oz. can crushed pear shape
- 1 round teaspoon Italian herbs
- tomatoes or whole tomatoes
- 1 round teaspoon salt
- 1 can 14 oz. clear chicken broth
- 4 dashes ground black pepper
- 3 oz. dry vermouth
- 2 bay leaves broken
- ½ cube butter or margarine optional
- 1 or 2 whole red chilies
Instructies
- Soak and scrub clams, let soak in water until ready to use.
- Mince onions, carrot, parsley, and garlic.
- Brown slowly in heated oil in a 6 quart pot.
- Stir often.
- Cut red snapper, sea bass, or halibut in pieces about 1 inch wide.
- Add fish to sautéed items, cook for 5 minutes.
- Stir.
- To this mixture add crushed or chopped tomatoes and cook for 20 minutes; add canned broth, hot water, and bay leaves.
- Keep heat high enough to keep mixture bubbling and stir.
- After 10
- minutes add clams and vermouth; cook 5 minutes.
- Add crab, stir and cook another 5 minutes.
- Add salt, all remaining spices, and shrimp, scallops, and squid.
- Let cook for 10 more minutes and now we are ready to serve on toasted sour dough French bread or plain broiled rice: at this point add butter to the sauce, if desired.
- Points you should remember: Cioppino may be prepared early in the day and reheated for dinner; this improves the flavor.
- Sauce can be used for dressing of spaghetti also.
- Careful with the shells.
- Spicing is always a matter of taste--taste first and add spices you prefer.
- If too thin, use cornstarch (a little) to thicken.
- Use cuisenart to cut up veggies, garlic, and tomato.
- Cioppino should be somewhat piquant.
- Serve Cioppino hot from the pot and it should be kept warm during the meal.
- A tossed green salad and red wine completes the meal.
--------------------------------------------------------------------------------------------------
