Cioppino / Fish Stew

Ingredients

1/4 cup Extra Virgin Olive Oil
8-10 canned or bottled oil cured anchovies, diced
4-6 cloves garlic, sliced thinly
2 bay leafs
1/2 cup diced celery
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good rose or red wine
3 T red wine vinegar
1 quart homemade fish or shrimp soup stock (chicken stock and/or clam or Clamato juice can be substituted)
2 cups tomato sauce or a 28 oz can diced tomatoes
1/2 cup fresh basil, chopped or 2-3 T dried
2 T dried oregano
1 T fennel seeds
1 T fresh or dried rosemary
salt & Pepper
2 T dried oregano
1 T fennel seeds
1 T fresh or dried rosemary leave
Dash or two of Tabasco Sauce
2 T Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice
1/2 lb. medium shrimp

Directions

Heat olive oil to medium and add anchovies. Add garlic after about 3 minutesAdd bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sauté for 6-8 minutes. Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2, then add tomato sauce, basil and the rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice. Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open. Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread. (Butter it up and garlic it if you really want a taste treat!)
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