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Seafood Stew |
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| Submitted by: Admin on 06/27/2007 | |||||||
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Classic cioppino is prepared with a variety of fresh fish and shellfish.
Ingredients1 1/2 lbs. frozen cod, perch, sole or walleye fillets2 Tbsp. each oil and butter or margarine 1 1/2 cups sliced onions 2 cloves garlic, minced or pressed 1 can (1 lb. 12 oz.) Italian plum tomatoes 1 cup dry white wine or chicken broth 1 cup water 2 Tbsp chopped parsley 1 1/2 tsp. each dried basil leaves and salt 1/2 tsp. dried oregano leaves 1 lb. shelled, uncooked shrimp, fresh or frozen, thawed 1 can (8 oz.) minced clams, undrained 5 to 6 cups cooked white, brown or wild rice 2 Tbsp butter or margarine DirectionsThaw fish. Cut into 1-inch chunks. Heat oil, butter, onions and garlicin heavy skillet. Saute about 2 min. or until onion is soft. Add tomatoes, wine. water, parsley, basil, salt and oregano. Cover and simmer 30 min. Remove cover. Add chunked fish. Simmer 10 min. longer or until fish is cooked through (it should flake easily) but not overcooked. Add shrimp and clams. Simmer 5 min. longer. To serve, spoon hot rice into large, shallow soup dishes. Ladle fish mixture over top. Top each serving with a little piece of butter. CommentsIf lean fresh fish is available, use it in place of the frozen. If you can get clams in the shell, use 12 to 16 clams in place of the canned clams.CourseDinnerServings4Time to prepare20 MinutesDifficultyAverage |
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