REC - Fisherman's Wharf Stew (Cioppino) - RFC Cookbook page 35

rec.food.cooking - cookbook - page 35
Soups, Salads & Vegetables

Fisherman's Wharf Stew (Cioppino)

1/4 cup (60 ml) extra virgin olive oil
1 1/2 cups (about 225 g) chopped yellow onion
3/4 cup (about 30 g) chopped parsley
3 large cloves garlic, minced
1 quart (about 1 l) chicken broth
1 1/2 cups (360 ml) dry white wine
1/2 teaspoon thyme, chopped
1/2 teaspoon marjoram, chopped
2 large cans solid pack tomatoes
2 to 3 teaspoons chopped basil or pesto
salt and pepper to taste
Fish and shellfish[*]
[*] Fish and shellfish: Select any or all of the following to be added
according to your taste and availability. A good cioppino must have
crab,
however. Fish pieces should all be about the same size.

1 large or extra-large Dungeness crab live, cleaned and cracked
2 pounds (1 kg) boneless white fish - ling, rock cod, red snapper or
halibut
3/4 -1 pound (400-500 g) of raw shelled shrimp, deveined
3/4 -1 pound (400-500 g) of raw sea scallops
1-1/2 dozen small clams (cockles)in their shells - steamed, save
liquid
1-1/2 dozen blue mussels in their shells - steamed, save liquid
1 pound (500 gg) squid cleaned and skinned with whole tentacles,
mantle in 2-3 pieces

1. Heat oil. Add onions and cook over low to medium heat for 10
minutes.
2. Add garlic, cook for 1-2 minutes.
3. Add parsley, cook 1-2 minutes more.
4. Add wine to the pot and bring to a boil. Boil for 5 minutes, then
add
broth and tomatoes, chopped coarsely, with their juice, herbs and
seasonings. As an option at this time, add 1 hot red pepper diced.
5. Simmer for 30 minutes.
6. Add crab, cook for 10 minutes.
7. Add shrimp, scallops, and squid. Cook for 5 minutes more.
8. Add raw fish pieces. Cook 1-2 minutes or until slightly firm.
9. Add steamed clams and mussels and their liquids to the pot.
10. Serve with chunks of toasted garlic bread.

Source: Len Poli, California, USA

On Sun, 8 Mar 2009 22:20:45 -0700 (PDT), Rusty
> wrote:

>REC - Fisherman's Wharf Stew (Cioppino) - RFC Cookbook page 35
>
>rec.food.cooking - cookbook - page 35
>Soups, Salads & Vegetables
>
>Fisherman's Wharf Stew (Cioppino)
>
>1/4 cup (60 ml) extra virgin olive oil
>1 1/2 cups (about 225 g) chopped yellow onion
>3/4 cup (about 30 g) chopped parsley
>3 large cloves garlic, minced
>1 quart (about 1 l) chicken broth
>1 1/2 cups (360 ml) dry white wine
>1/2 teaspoon thyme, chopped
>1/2 teaspoon marjoram, chopped
>2 large cans solid pack tomatoes
>2 to 3 teaspoons chopped basil or pesto
>salt and pepper to taste
>Fish and shellfish[*]
>
>[*] Fish and shellfish: Select any or all of the following to be added
>according to your taste and availability. A good cioppino must have
>crab,
>however. Fish pieces should all be about the same size.
>
>1 large or extra-large Dungeness crab live, cleaned and cracked
>2 pounds (1 kg) boneless white fish - ling, rock cod, red snapper or
>halibut
>3/4 -1 pound (400-500 g) of raw shelled shrimp, deveined
>3/4 -1 pound (400-500 g) of raw sea scallops
>1-1/2 dozen small clams (cockles)in their shells - steamed, save
>liquid
>1-1/2 dozen blue mussels in their shells - steamed, save liquid
>1 pound (500 gg) squid cleaned and skinned with whole tentacles,
>mantle in 2-3 pieces
>
>1. Heat oil. Add onions and cook over low to medium heat for 10
>minutes.
>2. Add garlic, cook for 1-2 minutes.
>3. Add parsley, cook 1-2 minutes more.
>4. Add wine to the pot and bring to a boil. Boil for 5 minutes, then
>add
>broth and tomatoes, chopped coarsely, with their juice, herbs and
>seasonings. As an option at this time, add 1 hot red pepper diced.
>5. Simmer for 30 minutes.
>6. Add crab, cook for 10 minutes.
>7. Add shrimp, scallops, and squid. Cook for 5 minutes more.
>8. Add raw fish pieces. Cook 1-2 minutes or until slightly firm.
>9. Add steamed clams and mussels and their liquids to the pot.
>10. Serve with chunks of toasted garlic bread.
>
>Source: Len Poli, California, USA

Thank you, It was very good.