Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Cioppino Recipes
Famous Authors (View All Authors)
Fishandseafood - Cioppino Recipes Post by :awright505 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1888

Click below to download : Fishandseafood - Cioppino Recipes (Format : PDF)

Fishandseafood - Cioppino Recipes

1 lb skinless sole fillets (use any white fish)
1/2 large green pepper
2 tbl finely chopped onion
1 clove garlic minced (or more, to taste)
1 (16 oz) can tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 cup dry white or red wine
3 tbl snipped fresh parsely, or 1 tbl dried parsley flakes
1/4 tsp dried oregano crushed
1/4 tsp dried basil, crushed
12oz shelled shrimp
1 (6.5 oz) can minced clams, undrained


Cut fillets into 1-inch pieces; set aside. Cut green pepper into 1/2 inch squares.

In 3-quart saucepan cook green pepper, onion, and garlic in oil till onion is tender but not brown.

Cut up tomatoes; add to onion mixture. Stir in tomato sauce, wine, parsely oregano, basil, 1/2 tsp salt, and a dash pepper. Bring to boil; reduce heat. Simmer, covered, 20 minutes. Add fish pieces, shrimp, anc clams to tomato mixture. Bring just to boil; reduce heat. simmer, covered 5 to 7 minutes or till fish flakes and shrimp are pink.



posted by Mimi Hiller 12-22-98 4:25 PM

Cioppino

1/4 cup olive oil
1 small onion, chopped
1 cl garlic, chopped or pressed
1 carrot, chopped
1 bell pepper, chopped (whichever color you enjoy)
1 leek, chopped (white half only)
1 stalk celery, chopped
1 tbs chopped fennel
1 (28-oz) can crushed tomatoes
2 cups water
1 tsp salt
1/2 tsp pepper
1 tsp minced fresh basil
1/2 tsp minced fresh oregano
1/4 tsp minced fresh thyme
4 bay leaves
dash cayenne pepper


In a large soup pot, saute' onion in the oil, only until translucent. Add garlic, carrot, bell pepper, leek, celery,fennel, and saute' 5 more min. Stir in remaining ingredients, partially cover, simmer over low heat for 2 hrs. stirring occasionally. Remove bay leaves.


Seafood: (This is a rough guide. Use similar quantities of whatever kind of fish/shellfish you like or can get.

1 lb firm white fish, cut into 1"-2" pieces
8 large shrimp, shelled
8 large scallops
1/2 lb squid, cleaned and cut up (keep tentacles whole)
1/4 cup olive oil
1 cl garlic, chopped or pressed
8 oz crabmeat
3/4 cup dry white wine
8-10 small clams or mussels, scrubbed clean (4-5 of each is ideal)
chopped parsley for garnish

If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Cioppino By Connie Fishandseafood - Cioppino By Connie

Fishandseafood - Cioppino By Connie
2 tablespoons olive oil 1 1/2 cups chopped onion 1 cup chopped sweet green pepper 3 (14 1/2 ounce cans) Italian-style plum tomatoes 2 cups dry red wine 1/4 cup snipped fresh basil 2 tablespoons tomato paste 1 1/2 teas. dried oregano, crushed 1 1/2 teas. dried thyme, crushed 1/4 to 1/2 teas. dried hot red pepper flakes 1 bay leaf 1 pound fresh or frozen halibut, cut into 1 1/2 inch pieces (or scrod) 12 ounces fresh or frozen shrimp in shells 12 ounces fresh or frozen scallops 24 clams in shell 1/4 teas. pepper 1/2 cup finely snipped parsley
PREVIOUS BOOKS

Fishandseafood - Cioppino (seafood Stew) Fishandseafood - Cioppino (seafood Stew)

Fishandseafood - Cioppino (seafood Stew)
1/3 cup olive oil 2 large onions, halved and thinly sliced 1 large green bell pepper chopped 2 cloves garlic minced 3 1/2 cups (about 5 large) cored, seeded and chopped tomatoes - can use canned 1 cup dry white wine 2 tablespoons tomato paste 1 bay leaf 1 teaspoon fresh thyme or 1/2 teaspoon dried 1/4 teaspoon salt 1 (6 1/2 ounce) canned chopped clams with their juice 1 1/2 pounds thick cod, haddock or other boneless white fish 1/2 pound bay or sea scallops 1 tablespoon chopped fresh basil or 1 teaspoon dried Freshly ground pepper to taste In
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT