Sunday, January 15, 2012

Cioppino

This has become a tradition for New Year's Eve. Any mixture of seafood can be used but this is what the recipe calls for. I think that I got this recipe from Epicurious.com.

Cioppino (Serves 6)

4 garlic cloves, minced
1/4 olive oil
1 medium onion, chopped fine
1/2 teaspoon dried pepper flakes
1 green pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 tablespoon red wine vinegar
28-32 ounce can tomatoes, pureed
1 tablespoon tomato paste
12 mussels
1/2 pound shrimp
1/2 pound scallops
1 1/2 pounds white fish
1 1/2 cups white wine

In a heavy, large pot, cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer for 5 minutes. Stir in tomato puree and tomato paste and bring to a boil. Simmer for 5 minutes. Add seafood to mixture and simmer until done (about 5 to 10 minutes)

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