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| Name: | Cioppino | Contributor: | Steve Gross |
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| Description: | Variant version of Cioppino | Posted: | 2001-04-12 |
| Key words: | seafood, fish, shrimp | Category: | Soups |
| ID: | 203 | Updated: | 2006-01-14 17:25:26 |
| Ingredients: | 1-1/2 c chopped celery
1 medium chopped onion 3 c diced spuds (waxy type) 2 c shredded carrots garlic to taste olive oil, 2-3 Tbsp 1 can tomato juice (or V-8 juice or spicey V-8 juice) 1 can tomato sauce some chicken broth base 1 c dry white wine 3 Tbsp white wine worscestershire 1 Tbsp ground coriander tabasco to taste 1/2 c chopped fresh parsley (preferably flat-leaved) 1 lb firm white fish in 1 inch cubes 1/2 lb pretty big shrimp, shelled and deveined |
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| Preparation: | Saute the veggies in order, till each one gets a bit limp.
Add the liquids and spices. Boil cheerfully for about 15 min, until spuds are tender (they will not get super-soft 'cause of the highly acid matrix). Add the fish and shrimp and parsley. Simmer for 5 min or until fish is done through. Adjust spices and pig out. A nice self-assertive bread to dip goes nicely, too. |
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| Notes: | Well, this isn't persactly ciopinno, but it is soooo easy, and quite nummy, that I thought I'd send it on anyhoo. It's based on a recipe out of Jane Brody's Good Seafood Cookbook, which I find myself referring to quite a bit lately. | ||
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