Ingredients:
The Sauce:
2 cups Onions 1/2 inch dice
1/4 cup Olive Oil
1 head garlic fine dice or pureed with `/4 cup Olive Oil
1 cup chopped Bell Pepper (any colors)
2 Jalapeno seeded and fine diced
2 cups sliced Mushrooms
1/2 cup Bell Peppers 1/2 inch dice
2 cups or 28 oz can Diced or Whole Tomato in sauce or juice.
1 cup White or Red Wine
1 small can (1/2 cup) Tomato Paste (optional)
1/2 cup chopped Parsley
1 lemon
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1 -1/2 lb Assorted Seafood and Fish
Other herbs to add.Basil, Fennel, fresh or the seeds
Some use Cinnamon, and or Saffron |
Directions:
1. Saute the onions and garlic in the olive oil with the jalapeno. Any herbs except the parsley add now.
2. When onions are soft and translucent add the mushrooms and peppers and cool until soft.
3. Add the tomatoes, and juice and wine.
Add 3/4 of the chopped parsley,
sImmer for 30 min to blend flavors.
4. Thicken with tomato paste if need. For instance if the tomatoes are in juice, the tomato paste will give the Cioppino sauce the right consistency!
This sauce is now ready to add the seafood.
It is important to know that technique of Cioppiono is to put the seafood in a pot and the delicate
fish on top. Then pour sauce over it, bring the pot to a simmer to cook the seafood and fish.
You don't want to stir the pot and break up the fish, or break it up ladeling it into a bowl.
It is traditional also to serve the pot on the table and you can eat right out of it!
I however cooked the shrimp in the sauce. and the fish carefully cooked it without stiring the pot,
and lifted it out into the bowl so it didn't break. The ladeled the rest over the fish.
Top with some fresh chopped parsley, garlic bread and a chunk of fresh lemon
you can squeeze over the Cioppino.
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