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Stews & chowders

Garlicky Seafood Cioppino
Ingredients
1 (1 1/2-inch) length each fresh ginger root, peeled and cut into thick slices
8 each garlic cloves
2 medium onions, cut into wedges
2 tablespoons olive oil or canola oil
2 medium green bell peppers, coarsley chopped
1/2 teaspoon Crushed red pepper flakes or to taste
1 (28 oz.) can each canned peeled tomatoes, whole
1 tablespoon tomato paste
2 (8 oz.) bottles each clam juice
1 cup dry white wine such as a Sauvignon Blanc, or dry white vermouth
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb. firm-fleshed fish fillet, such as cod, haddock, or red snapper, skin removed, cut into 1 1/2-inch squares
3/4 lb. medium Shrimp, peeled and deveined
3/4 lb. sea scallops, rinsed and drained, cut in half crosswise
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Garlicky Seafood Cioppino

Garlicky Seafood Cioppino

Garlicky Seafood Cioppino
  • Servings:Serves 6
  • Prep Time:0 minutes
  • Cook Time:25 minutes
directions
Cioppino, a seafood stew invented in San Francisco, was inspired by the Italian zuppa di pesce. This recipe is so versatile you can cook any combination of seafood — such as firm-fleshed fish fillets, shrimp, and scallops — for festive occasions, or use just one type for a casual meal. If you're entertaining, make the base in advance and add the seafood at the last minute. Recipe may be halved.
1. Drop ginger and garlic through the feed tube of a food processor or into a blender while the machine is running and chop finely. Add onions and pulse to chop coarsely.
2. Heat oil in a large stockpot over medium heat until hot. Add onion mixture, green peppers, and red pepper flakes. Saute, stirring occasionally, until onions and peppers are tender, about 5 to 6 minutes.
3. Remove tomatoes from can, saving juice. Coarsely chop and add, along withjuice, to onion mixture. Stir in tomato paste, clam juice, wine, oregano, salt, and pepper. Cover and bring to a boil. Reduce heat to low and simmer uncovered for about 12 to 15 minutes. (The dish may be prepared in advance up to this point. Refrigerate, covered, up to 2 days. When ready to use, reheat.)
4. Add fish to tomato mixture, stir lightly to coat with sauce, partially cover, and cook until fish is almost cooked through, about 5 to 7 minutes. Add shrimp and scallops, stir gently, partially cover, and cook until seafood is cooked through, about 3 1?2 minutes. Ladle into bowls and serve with crusty bread.
Source: Fresh Magazine January, February 2010
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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