In article .com>,
"D.A.Martinich" > wrote:
> Melba's Jammin' wrote:
>
> > Big Question: The base sauce tasted to me like a spicy marinara-type
>
> > pasta sauce. What would be so wrong with starting with some bottled
> > marinara and thinning it with broth and red wine? Would I be drummed
>
> > from the corps? I'm not sure I want to make the marinara sauce from
> > scratch (I know, it's not a big deal, but I don't feel like it next
> > time, OK?).
>
> > So whaddaya think about my bottled sauce idea?
>
> Nobody is going to drum you out of anything. This is right in the
> tradition. (But, sometime, you should try it from scratch and use
> fresh tomatoes. It'll be a treat.)
Yeah, yeah. I've made it from scratch. Used canned tomatoes, though,
and would again -- I'm not all that wild about fresh tomatoes for
cooking --shoot me. I used this recipe:
* Exported from MasterCook Mac *
Cioppino
Recipe By : Linda Michaluk, rec.food.cooking, 1/96
Serving Size : 6 Preparation Time :0:00
Categories : Soups Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- chopped
1 green bell pepper -- chopped
4 cloves garlic -- finely chopped
1 cup dry red wine
14 oz. can plum tomatoes -- chopped, with juice
8 oz. bottle clam juice
1/2 cup fresh parsley -- chopped
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 pound mussels
1 pound crab legs -- cut into 4" pieces
1 pound medium shrimp -- peeled and deveined
1 pound firm white fish -- cut into 1-1/2" pcs
1/4 cup chopped fresh basil
salt and pepper
Heat oil and add onion and pepper, cook till softened. Add garlic and
cook about 1 minute more. Stir in wine and bring to boil; cook for 3
minutes, then add tomatoes and juice, clam juice, parsely, bay leaf,
oregano, and red pepper flakes. Cover, leaving lid slightly ajar;
simmer stirring occasionally, until the broth is rich and thick, 20-30
minutes. Add mussels, cover and cook 2 minutes. Remove the mussels as
they open, reserving them in a large bowl. Add crab legs, return to
simmer and cook, uncovered, until the crab is heated through, about 5
minutes. Remove with tongs and reserve along with the mussels. Add
shrimp, fish, and basil; cover and simmer until the shrimp turns pink
and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste
anbd adjust seasonings. Return the reserved mussels and crab legs.
- - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 282 Calories; 6g Fat (22%
calories from fat); 28g Protein; 24g Carbohydrate; 136mg Cholesterol;
544mg Sodium
Food Exchanges: 1/2 Starch/Bread; 3 1/2 Lean Meat; 3 Vegetable; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : If you make this your main meal and if you cut back on the fish
to vary it to your tastes, it actually serves 3, especially if your
husband thinks this is OK. (It's pretty good.)
_____
Cioppino comes from the word
> ciuppin which is Genoese dialect for the local fish stew. It was
> brought to San Francisco by immigrants from Genoa who were well
> represented in the fresh seafood business. It caught on and spread
> well beyond the Italian community and into restaurants and California
> families. It's still common for volunteer fire departments, service
> clubs, etc. to host cioppino feeds during Dungeness crab season. Just
> like "chili", cioppino has spawned myriad and often highly esoteric
> recipes. Much of which is essentially seafood cooked in tomato based
> spaghetti sauce. So, of course, when bottled sauces became popular,
> cioppino was a natural use. Any way this is an opportunity to post a
> coupls recs.
>
> I hate to chauvinistic, (yeah, right!) but here's a recipe from a
> distant cousin, Ernie Aviani, who had the Neptune FishGrotto which
> was at the Wharf on Taylor St. before moving out on Irving in the
> Sunset. Ernie, like my father, came from the islandof Brac off the
> Dalmatian coast. This version of ciuppino is very similar to the
> "brodet" of that region.
Don't know what make you chauvinistic here, Don.
> Ernie Aviani's Ciuppino
(details snipped)
> D.M.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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