Dutch Oven - Ciopinno

[Bill Mc]

Twas good.

http://helenmcmichen.home.mindspring.com/ciopinno.jpg

[Altjaeger]

I looks darn good!!!:)

[LampLighter]

What is that, shrimp ?

[Bill Gunn]

Y U M M M city :)

Looks real good...

[LampLighter]

Again, What the hel is it ?

Nevermind- I looked it up.

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy .

[Bill Mc]

Here's the recipe. I didn't use the clams or mussels and used tilapa. From cooks.com.

And it was good.


CIOPINNO

6 tbsp. (1/2 c.) olive oil
2 (2-3) garlic cloves, chopped
1 c. (1 1/2 c.) chopped onion
3 tbsp. (1/4 c.) chopped parsley
1 (2) chopped green pepper
1 (2) lg. can whole peeled tomatoes (add more to stretch recipe)
6 oz. (8 oz.) can tomato sauce
3/4 c. (1 c.) dry red wine or sherry
3/4 tsp. (1 tsp.) salt
1/8 tsp. (1/4 tsp.) pepper
1/4 tsp. (1/2 tsp.) paprika
1/4 tsp. (1/2 tsp.) sweet basil

FISH:
1 lb. (1 1/2 lb.) shrimp
1 lb. (1 1/2 lb.) assorted fish fillets (sea bass, rock cod, red snapper)
1 lb. (1 1/2 lb.) cooked cracked crab or scallops

Amounts in parenthesis are given to double the recipe.

In Dutch oven or large kettle, saute garlic, onions, parsley, green peppers in hot oil. Add tomatoes, tomato sauce, wine, seasonings. Simmer 1 hour. Prepare seafood while sauce cooks. After sauce is cooked, add seafood (except clams). Cook over low heat until fish is done, no more than 25 minutes. Add clams. As soon as clams open, serve stew in large soup bowls.

[Mod 12]

I made that last month using the cooks.com recipe and it is excellent. I highly recommend it.

I want to try Julia Child's bouillabaisse one of these days.

[tincan]

looks similar to "Frutti de Mare", "Fruits of the Sea"- dern tasty with shrimp, conch, calamari, etc.

nuthin' like a pot o' sauce simmering away on a Sunday for those who stop by.

[Lars]

Bill Mc


guardando bene

[Alan R McDaniel Jr]

That pot's just a memory now!

Alan