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 (seafood Stew)
Famous Authors (View All Authors)
Fishandseafood - Cioppino (seafood Stew) Post by :Andrzej Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3524

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

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 a large enameled soup pot or Dutch oven, warm the olive oil. Stir in the onions and green pepper and saute over medium heat, stirring occasionally for 7 minutes. Stir in the garlic, cook for another minute, then stir in the tomatoes, wine, tomato paste, bay leaf thyme and salt. Bring to a simmer, then simmer the broth, partially covered for 10 minutes.

Stir the clams and their juice into the stew. Add the chunks of fish fillet. Cover and simmer for 5 minutes. Stir the scallops and basil into the stew. Cover and simmer for 4 to 8 minutes more, until the scallops are done. Salt and pepper the stew, then serve piping hot.

Shrimp to this dish. Can be served over Angel Hair Pasta or Linguine if desired.

Note: Always serve this with Hot Red Pepper Seeds and Parmiggiano Reggiano grated cheese.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Cioppino Recipes Fishandseafood - Cioppino Recipes

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
PREVIOUS BOOKS

Fishandseafood - Combination -  Cham Pong (korean) Fishandseafood - Combination - Cham Pong (korean)

Fishandseafood - Combination -  Cham Pong (korean)
1 package fresh egg noodles 60 grams pork, thinly sliced 60 grams squid, cleaned and thinly sliced 8 small shrimp, peeled and deveined 6 mussels, scrubbed 5 dried black mushrooms 1/2 onion sliced 1/2 carrot, cut into match-stick pieces 1/4 Chinese (napa) cabbage, cut into 1x2 in pieces 2 green onions, cut into 2 inch pieces 2 red chili peppers, seeded and sliced 1 t ginger, minced 1 t garlic, minced 2 T olive oil 7 cups chicken broth 2 T soy sauce S&P to taste 1/2 T red chili pepper flake (opt for spicy) Soak mushrooms in warm water to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT