Seattle Style Cioppino Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
SWEET PEPPER SAUCE
2 tablespoon: olive oil,
1 medium: red bell pepper, stemmed,,
1: seeded and chopped,
1 medium: green bell pepper, stemmed,,
1: seeded and chopped,
1 medium: onion, chopped,
2 cloves: garlic, minced,
2 tablespoon: fresh basil leaves, minced,
1 teaspoon: dried oregano,
28 oz: can whole tomatoes in,
1: juice, coarsley chopped,
8 oz: bottle clam juice,
1 cup: italian merlot wine,
CIOPPINO
2 tablespoon: olive oil,
1: yellow bell pepper, stemmed,,
1: seeded and cut into chunks,
1/2: onion, cut into chunks,
1 large: clove garlic, minced,
1 large: plum tomato, sliced,
3 tablespoon: fresh lemon juice,
1 lb: live mussels, scrubbed and,
1: beards removed,
1 1/2 lb: red snapper, cut in chunks,
1/2 lb: unshelled shrimp,
2 lb: cooked dungeness or other,
1: crab, cleaned and cracked,
1: with body section cut into,
1 pieces: ,
1/2 lb: calamari mantles, cut into,
1 rings: ,
Directions:
Sweet Pepper Sauce: Heat olive oil over medium heat in a large
skillet. Add peppers, onions and garlic and saute until soft, about
10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and
wine. Reduce heat and simmer, uncovered, 1 hour, stirring
occasionally. Keep warm.
Cioppino: Heat olive oil over medium-high heat in a large Dutch oven
or kettle. Add yellow pepper, onion and garlic and saute until soft,
about 5 minutes. Add tomato and lemon juice and cook 2 minutes.
Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
is opaque throughout, shrimp is pink and opaque, fish is cooked
through, crab is hot and mussels and clams have opened. Discard any
unopened mussels or clams.
Serve cioppino in tureen or large soup bowls, dividing various
ingredients among the bowls.
Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Yield: 4 servings
Source from luhu.jp
skillet. Add peppers, onions and garlic and saute until soft, about
10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and
wine. Reduce heat and simmer, uncovered, 1 hour, stirring
occasionally. Keep warm.
Cioppino: Heat olive oil over medium-high heat in a large Dutch oven
or kettle. Add yellow pepper, onion and garlic and saute until soft,
about 5 minutes. Add tomato and lemon juice and cook 2 minutes.
Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
is opaque throughout, shrimp is pink and opaque, fish is cooked
through, crab is hot and mussels and clams have opened. Discard any
unopened mussels or clams.
Serve cioppino in tureen or large soup bowls, dividing various
ingredients among the bowls.
Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Yield: 4 servings
Source from luhu.jp
Tags
Fish