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Cioppino with Garlic-Herb Bread Boule

15

Jan
2015

Cioppino with Garlic-Herb Bread Boule

On 15, Jan 2015 | In | By admin

This classic Italian-American “fisherman’s stew” originates in San Francisco. Cioppino consists of an assortment of fish and shellfish in a tomato-based broth and is served with slices of garlic-herb buttered bread.

¼ cup extra-virgin olive oil

1 medium onion (finely chopped)

1 large bell pepper (seeded and chopped)

8 garlic cloves (thinly sliced)

2 bay leaves

1 tbsp. dried oregano

1 cup white wine

2 cups water

1 cup clam juice

56 oz. crushed tomatoes

1 White Fish (cut into 2 pieces)

mussels (cleaned and beards removed)

8 oz. medium shrimp (peeled and devained)

15-25 littleneck clams

parsley and chives (chopped)

 

Garlic-herb butter

butter (softened)

¼ cup basil (finely chopped)

½ bunch parsley

¼ cup garlic (finely chopped)

¼ cup olive oil

*In a blender, combine olive oil, garlic, parsley and basil. Blend until smooth. In a bowl, add blended herb mix to butter and fold together. Combine all ingredients.

*Heat oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for 3-5 minutes until it soften. Add garlic, bay leaves, oregano sweat for 1 minute. Add white wine, water, clam juice, and tomatoes. Bring to boil, reduce heat to medium and slimmer for 5 minutes. Salt and pepper to taste. Add the fish, mussels, shrimp and clams in that order. Let cook, covered and undisturbed until the clams and mussels have opened and the shrimp and fish are cooked through 5 to 7 minutes. Remove the lid and garish with chopped parsley. Spoon into bowls and serve immediately while hot. Serve with garlic-herb buttered bread boules.

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