Cioppino, sort of
I wanted fish stew last weekend, so I could play with a lot of the different seafoods I see at our Asian market.
Unfortunately, this is the East Coast, and it's sometimes hard to get the ingredients that go into traditional cioppino. So, I improvised.
If you want the original/traditional recipe, go to Simply Recipes.
Seafood
3 pounds firm white fish -- I used rockfish, which was caught wild -- cut into inch-long cubes
1 package imitation crab meat (this was for Gaby, and also because they didn't have a Dungeness crab in the store)
1 pound (or more) of large shrimp
2 pounds (or more) little neck clams and mussels
Sauce
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green bell pepper (1 large green bell pepper)
3 coves garlic, minced
1 28 ounce can tomatoes
Broth from the mollusks
2 cups red wine
2 cups V-8 (the original recipe calls for tomato juice)
2 cups fish or shellfish stock (You can buy this in the store. Or make your own. I've got a bunch in the freezer)
An herb bouquet of bay leaf, parsley, and basil secured with kitchen string
Steam mollusks in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
Shell the shrimps and devein them.
In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.
Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.
Serve with crusty bread.
Unfortunately, this is the East Coast, and it's sometimes hard to get the ingredients that go into traditional cioppino. So, I improvised.
If you want the original/traditional recipe, go to Simply Recipes.
Seafood
3 pounds firm white fish -- I used rockfish, which was caught wild -- cut into inch-long cubes
1 package imitation crab meat (this was for Gaby, and also because they didn't have a Dungeness crab in the store)
1 pound (or more) of large shrimp
2 pounds (or more) little neck clams and mussels
Sauce
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green bell pepper (1 large green bell pepper)
3 coves garlic, minced
1 28 ounce can tomatoes
Broth from the mollusks
2 cups red wine
2 cups V-8 (the original recipe calls for tomato juice)
2 cups fish or shellfish stock (You can buy this in the store. Or make your own. I've got a bunch in the freezer)
An herb bouquet of bay leaf, parsley, and basil secured with kitchen string
Steam mollusks in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
Shell the shrimps and devein them.
In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.
Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.
Serve with crusty bread.
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