05-11-2004, 05:57 PM
North Coast Cioppino
For the stock
3 cloves garlic, coarsely chopped
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
1 1/4 lbs. leeks (white parts only) cut on the bias into 1-inch pieces
1 1/4 lbs. yellow onions, diced into 1-inch cubes
1 tablespoon salt
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 1/2 cups chopped fresh parsley
4-6 bay leaves
1 cup dry red wine
1 cup dry white wine
3 lbs. peeled tomatoes or 28 oz. canned whole Italian tomatoes, chopped
2 lbs. additional tomatoes or an extra 28-oz. can Italian tomatoes, pureed
2 teaspoons Tabasco sauce
For the seafood
2 lbs. of white meat fish, ie. Cod, halibut.
2 cloves garlic, minced
1 cup white wine
10 large prawns, peeled
20 large scallops
30 live clams in the shell, brushed clean in cold water
2 sticks (8 oz.) butter
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese [indent][/indent] [ol] [li]Add all the stock ingredients except the wine, tomatoes and Tabasco sauce to a 1-gallon stock pot and cook over medium heat, stirring often, until the vegetable are soft, about 15 minutes. Add the wine and simmer for 15 more minutes. Add the chopped and pureed tomatoes and simmer for 30 minutes.
[li]Prepare the seafood while the stock ingredients are simmering. In a large sauté pan, cook 1 clove of minced garlic in 1/2 cup of the white wine over high heat until garlic is soft, about 2 minutes. Add the fish fillets and cook until the flesh starts to whiten, about 2 minutes. Flip the fillets and add one stick butter (4 oz.) to the pan. Reduce the heat to low and cook fish until medium rare, about 5 minutes. Remove fillets and add them to the stock, where they will finish cooking and break into hearty chunks.
[li]Add the remaining garlic and 1/2 cup wine to the seafood sauté pan, and cook over high heat until garlic is tender, about 1 minute. Add the prawns, scallops and clams and cook until the scallops begin to turn pale white. Flip the prawns and scallops, add the remaining butter, reduce to low heat and simmer until the flesh is medium rare, 2 – 3 more minutes. Remove the prawns and scallops from the pan and add them to the stock. When the clams have opened in a few more minutes, add them along with the remaining juices to the stock. Gently stir all of the ingredients together, season with salt and pepper to taste an serve immediately in large, heated soup bowls. Top with grated Parmesan. [/li][/ol]
[signature]
For the stock
3 cloves garlic, coarsely chopped
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
1 1/4 lbs. leeks (white parts only) cut on the bias into 1-inch pieces
1 1/4 lbs. yellow onions, diced into 1-inch cubes
1 tablespoon salt
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 1/2 cups chopped fresh parsley
4-6 bay leaves
1 cup dry red wine
1 cup dry white wine
3 lbs. peeled tomatoes or 28 oz. canned whole Italian tomatoes, chopped
2 lbs. additional tomatoes or an extra 28-oz. can Italian tomatoes, pureed
2 teaspoons Tabasco sauce
For the seafood
2 lbs. of white meat fish, ie. Cod, halibut.
2 cloves garlic, minced
1 cup white wine
10 large prawns, peeled
20 large scallops
30 live clams in the shell, brushed clean in cold water
2 sticks (8 oz.) butter
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese [indent][/indent] [ol] [li]Add all the stock ingredients except the wine, tomatoes and Tabasco sauce to a 1-gallon stock pot and cook over medium heat, stirring often, until the vegetable are soft, about 15 minutes. Add the wine and simmer for 15 more minutes. Add the chopped and pureed tomatoes and simmer for 30 minutes.
[li]Prepare the seafood while the stock ingredients are simmering. In a large sauté pan, cook 1 clove of minced garlic in 1/2 cup of the white wine over high heat until garlic is soft, about 2 minutes. Add the fish fillets and cook until the flesh starts to whiten, about 2 minutes. Flip the fillets and add one stick butter (4 oz.) to the pan. Reduce the heat to low and cook fish until medium rare, about 5 minutes. Remove fillets and add them to the stock, where they will finish cooking and break into hearty chunks.
[li]Add the remaining garlic and 1/2 cup wine to the seafood sauté pan, and cook over high heat until garlic is tender, about 1 minute. Add the prawns, scallops and clams and cook until the scallops begin to turn pale white. Flip the prawns and scallops, add the remaining butter, reduce to low heat and simmer until the flesh is medium rare, 2 – 3 more minutes. Remove the prawns and scallops from the pan and add them to the stock. When the clams have opened in a few more minutes, add them along with the remaining juices to the stock. Gently stir all of the ingredients together, season with salt and pepper to taste an serve immediately in large, heated soup bowls. Top with grated Parmesan. [/li][/ol]
[signature]