Cioppino

Grab whatever is the fresh catch of the day and make this recipe your own. This dish has an element of WOW and is relatively easy to make and can be prepared in less than 45 minutes. I depend on this heart healthy recipe when entertaining a large crowd because it is a one-pot wonder.

Serves 8-10

Ingredients:
8 tablespoons We Olive Extra Virgin Olive Oil
2 onions, small dice
6 cloves garlic, minced
1 bunch fresh parsley, chopped
2 pints of either red or cherry tomatoes or both for color
1 1/2 cups white wine
18 small clams
18 mussels, cleaned and debearded
3 pounds cod fillets, cubed into 1-2 inches
3 cups of fish stock
1/2 bulb of fennel small dice
1/2 stalk of celery, small dice
5 large carrots, peeled cut into half moon shape
s
1lb of italian sausage
lemon wedges for garnish
Directions:
In a bowl toss 2 pints of cherry tomatoes with 2 tablespoons of Olive Oil. Season with salt and pepper. Make an aluminum foil pocket to roast tomatoes in completely enclose foil pocket place in baking dish just in case juices leak out. Roast at 375* for 40 minutes. Reserve tomatoes and juices for finishing cioppino.
Tomatoes can be made a day ahead.

Over medium-low heat add remaining Olive Oil into a large stockpot, add onions, fennel, celery,carrots.
Cook slowly, stirring occasionally until onions are soft about 10 minutes. Add Garlic and Thyme sprigs. 
Add roasted tomatoes and juices to the pot. Add fish stock and wine. Mix well and simmer 10 minutes.

Stir in the fish and clams cook after about 5 minutes cover, Stir in muscles. Remove thyme sprigs. Once shrimp are pink and muscles and clams open , be sure to throw away any clams or muscles that did not open, season with Salt and Pepper and garnish with parsley and serve with toasted bread and lemon slice. Can feed 8-10 people.       

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