Cookbook:cioppino
(wiki)
Cioppino is a fish stew, a descendant of the various regional fish soups and stews of Italian cooking, was developed by the fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in the city by the Bay. The name comes from ciuppin, a word in the regional dialect of the great port city of Genoa, which described the local fish stew. Ingredients1/4 cup olive oil 2 medium onions, diced 1 bunch scallions, chopped 1 green pepper, diced 1/2 bulb fennel, diced (optional, but very good) 3 cloves garlic, minced 1 quart of fish stock or cold water 3 cans Italian tomatoes (16 oz.) including juice 1 cup dry white wine 2 Bay leaves Salt and pepper to taste 2 pounds assorted white firm-fleshed fish (swordfish, halibut, snapper, cod) 8-10 littleneck clams 3-4 hard-shelled crabs, if available 15-20 medium shrimp 1 tablespoon chopped fresh basil 8-10 slices Italian or sourdough bread ProcedureHeat the oil in a large soup pot. Add the onions, scallions, peppers and fennel and sauté until the onions are translucent. Add the garlic and continue to sauté until the aroma becomes apparent. Be careful not to brown or burn the garlic. Add the white wine and cook until reduced by half. Add the fish stock or water, tomatoes and bay leaves. Cover the pot and simmer slowly for about 45 minutes, adding more water if necessary to maintain a fair amount of broth. Remove and discard the bay leaves. Add the clams and crabs and simmer for about ten minutes. Add the shrimp and fish and simmer until the fish is cooked through and flakes easily. Add the chopped basil and adjust the salt and pepper as needed. During the final 15 or 20 minutes of cooking, rub the slices of bread with a little olive oil and the cut side of a garlic clove and toast lightly under the broiler or in the oven. To serve put one of the bread slices in a soup bowl and ladle the stew over it. Accompany with a dry white wine such as Sauvignon Blanc, Frascati or Pinot Grigio. Serves 8 to 10 people
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