Email me

Translate

Follow on Twitter

Follow Me on Pinterest

Follow Me on Pinterest The Heart Smart Gourmet on Pinterest!

Follow me on my new Facebook Page!

First Love Missions
My Ministry Web Page

"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

God bless.



Friday, September 9, 2011

Cioppino (Fish Stew)

Cioppino ( chi-oh-peeno) is a fish stew that originated in San Francisco. It’s traditionally made from a mixed catch of the day, a combination of crab, clams, shrimp, scallops, squid, mussels and fish…just about any fresh catch will do. In this version I’m leaving out the clams and squid and you’ll want to pair this San Francisco treat with your favorite wine (red or white) and a bright lemon-dressed green salad to accent the fresh flavor of the seafood.
 
8 main-dish servings, about 11/2 cups each (Perfect for a dinner party!)
Total Time: 1 hour 10 minutes

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • 1 cup dry red wine
  • 1 14-ounce can, low or no salt diced tomatoes
  • 4 ounces clam juice
  • 1/2 cup chopped fresh parsley
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 pound mussels, scrubbed and debearded
  • 1 pound sweet scallops
  • 1 pound crab legs, cut into 4-inch pieces
  • 1 pound medium shrimp, (30-40 count), peeled and deveined
  • 1 pound firm white fish fillet (cod, haddock or halibut)
  • 1/4 cup chopped fresh basil
  • Salt & freshly ground pepper, to taste

**For a spicy Cioppino add paprika or hot sauce

 

Preparation

  • Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes.
  • Add garlic and cook until aromatic, about 1 minute.
  • Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes, clam juice, parsley, bay leaf, oregano and crushed red pepper. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.
  • Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open.
  • Add crab legs, return to a 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 chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes.
  • Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Reheat briefly and serve.

 

Nutrition

Per serving: 308 calories; 7 g fat ( 1 g sat , 2 g mono ); 151 mg cholesterol; 10 g carbohydrates; 45 g protein; 1 g fiber; 846 mg sodium; 715 mg potassium. Pin It

2 comments:

  1. First of all I want to say superb blog! I had a quick question that I'd like to ask if you do not mind. I was curious to find out how you center yourself and clear your mind prior to writing. I've had trouble clearing my thoughts in getting my ideas out there.
    I truly do enjoy writing but it just seems like the first 10 to 15 minutes
    are wasted just trying to figure out how to begin. Any recommendations or tips?
    Cheers!

    Feel free to visit my web blog :: seo analyse der webseite

    ReplyDelete
  2. I'm Christian & s minister so I am usually in prayer.

    ReplyDelete

Please feel free to comment!

Blog Archive

RSS Feed

{http://heartsmartgourmet.blogspot.com/}