Cioppino Recipe - Cooking Index
Cioppino Recipe - Cooking Index
| 6 tablespoons | 90ml | Virgin olive oil |
| 1 tablespoon | 15ml | Onion - chopped 1/4' dice (medium) |
| 1 | Celery rib - sliced 1/4" pieces | |
| 1 | Carrot - scraped, and | |
| Chopped into 1/4" half-moons | ||
| 4 | Garlic cloves - thinly sliced | |
| 1 tablespoon | 15ml | Hot chili flakes |
| 1 cup | 237ml | Dry white wine |
| 1 cup | 237ml | Basic Tomato Sauce - (see below) |
| 1/2 lb | 227g / 8oz | Grouper fillet - cut 1" cubes |
| 1/2 lb | 227g / 8oz | Snapper fillet - cut 1" cubes |
| 1/2 lb | 227g / 8oz | Halibut fillet - cut 1" cubes |
| 1/2 lb | 227g / 8oz | Cod fillet - cut 1" cubes |
| 1 cup | 237ml | Water |
| 12 | Mussels - scrubbed and debeare | |
| 12 | Cockles or small clams | |
| 4 | Head-on shrimp - peeled and deveined, (large) | |
| Head intact | ||
| 1/4 cup | 36g / 1.3oz | Finely-chopped Italian parsley |
| 4 | Country bread | |
| Basic Tomato Sauce | ||
| 1 | Spanish onion - cut 1/4" dice | |
| 4 | Garlic cloves - thinly sliced | |
| 3 oz | 85g | Extra-virgin olive oil |
| 4 tablespoons | 60ml | Fresh thyme |
| (or 1 1/3 tbspns dried thyme) | ||
| 1/2 | Carrot - finely shredded (medium) | |
| 2 | Tomatoes - (28 oz ea) - crushed, and | |
| Mixed well with their juices | ||
| Salt - to taste |
For the Basic Tomato Sauce: Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.
In a Dutch oven with a thick bottom, heat olive oil until smoking. Add onion, celery, carrots and garlic and cook until softened and light brown. Add chili flakes, white wine, tomato sauce and bring to a boil. Add fish, cover and bring to a boil. Lower heat and simmer 25 minutes.
Check for seasoning with salt and pepper and adjust with water, if too thick. Add mussels, cockles and shrimp, cover and cook until clams open, about 2 to 3 more minutes. Add parsley and stir through.
Grill bread and place in bottom of each of 4 bowls. Divide soup among 4 bowls and serve.
This recipe yields 4 servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0086) - from - the TV FOOD NETWORK
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