Cioppino, a nice seafood soup,
This takes three steps,
ingrediants
first,
Shellfish stock.
1 Lb. large raw shrimp
6-7 cups low salt chicken broth
Shell and clean the shrimp, save the meat for the soup.
Simmer the shells for 5-8 minutes in
the c.broth.
2nd,
Make the soup broth,
1/4 cup olive oil
2 medium yellow onions (chopped)
2 medium sized carrots (chopped)
3 medium stalks celery (chopped)
3 tbsp minced garlic
4 cans of whole peeled tomatoes (chopped with the juice and seeds.
1/2-3/4 bottle of a fairly cheap medium body red wine like Sangiovese or zinfandel (or 1/2 bottle or burgundy or merlot). [Don't use expensive wine or to much full bodied wine, it will cook down and is a waste of the expensive stull and to much full bodied wine makes the flavor too strong].
the 6 cups shellfish stock you just made
2-3 bay leaves
1 tbsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed
1`/2-1 tsp crushed red pepper (like for pizza)
salt and pepper to taste.
heat a heavy large pot to medium heat and add the chopped veggies and oil, stir and cook until lightly browned (15-20 minutes.
add tomatoes, wine, bay leaves, spices and herbs. bring to soft boil and then cover and simmer for 15-20 minutes.
strain through a fine wire sieve (pressing lightly with back of spoon).
Throw away remaining solids and simmer liquids until reduced to 8 cups
3rd
cook shellfish and 2 lbs firm white boneless fish fillet, cut into 1" cubes (halibut, perch, cod, etc)
that is 2 lbs fresh small hardshell clams
and 2 lbs fresh mussels bearded and scrubbed
Add clams to simmering broth, let return to simmer and cook 2 minutes.
add mussewls and return to simmer, 2-3 minutes.
add shrimp meat from the shells you used for the stock and the fish cubes and cook anothjer 3-4 minutes. Remove from heat and cover while making yourm toast. garlic or sourdough is best.
This takes three steps,
ingrediants
first,
Shellfish stock.
1 Lb. large raw shrimp
6-7 cups low salt chicken broth
Shell and clean the shrimp, save the meat for the soup.
Simmer the shells for 5-8 minutes in
the c.broth.
2nd,
Make the soup broth,
1/4 cup olive oil
2 medium yellow onions (chopped)
2 medium sized carrots (chopped)
3 medium stalks celery (chopped)
3 tbsp minced garlic
4 cans of whole peeled tomatoes (chopped with the juice and seeds.
1/2-3/4 bottle of a fairly cheap medium body red wine like Sangiovese or zinfandel (or 1/2 bottle or burgundy or merlot). [Don't use expensive wine or to much full bodied wine, it will cook down and is a waste of the expensive stull and to much full bodied wine makes the flavor too strong].
the 6 cups shellfish stock you just made
2-3 bay leaves
1 tbsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed
1`/2-1 tsp crushed red pepper (like for pizza)
salt and pepper to taste.
heat a heavy large pot to medium heat and add the chopped veggies and oil, stir and cook until lightly browned (15-20 minutes.
add tomatoes, wine, bay leaves, spices and herbs. bring to soft boil and then cover and simmer for 15-20 minutes.
strain through a fine wire sieve (pressing lightly with back of spoon).
Throw away remaining solids and simmer liquids until reduced to 8 cups
3rd
cook shellfish and 2 lbs firm white boneless fish fillet, cut into 1" cubes (halibut, perch, cod, etc)
that is 2 lbs fresh small hardshell clams
and 2 lbs fresh mussels bearded and scrubbed
Add clams to simmering broth, let return to simmer and cook 2 minutes.
add mussewls and return to simmer, 2-3 minutes.
add shrimp meat from the shells you used for the stock and the fish cubes and cook anothjer 3-4 minutes. Remove from heat and cover while making yourm toast. garlic or sourdough is best.
