Spinning Plates Cioppino
Serve with a crisp green salad and bread for sopping up the remaining liquid.
You won't want to waste a drop!!
Ingredients:
4 garlic cloves, chopped
1 yellow onion, sliced thin
1 fennel bulb, sliced thin
Olive oil
1 bay leaf
1 sprig fresh thyme
½ tablespoon dried marjoram
1 punch fresh parsley, chopped
Salt and Pepper to taste
2 cans tomato puree
1 can tomato sauce
1 jar clam juice
1 cup white wine
2 cups water
1 ½ pounds firm white fish: tilapia, cod, halibut, cut into large pieces
1 pound shrimp: peeled and cleaned
1 pound mussels in shells, scrubbed
½ pound sea scallops or 1 pound of bay scallops
1 crab leg per person, thawed
Directions:
In a large soup pot sauté garlic, onion, and fennel in olive oil until very soft. Deglaze the pan with the white wine. Add in the bay leaf, thyme, marjoram, salt, pepper, tomato puree, tomato sauce, clam juice and water. Bring to a boil. Reduce to a simmer and simmer for 20-25 minutes for the flavors to come together.
Add in the fish, shrimp, mussels, and scallops. Cover with a lid and simmer gently for 6 minutes. Remove from the heat, place crab legs in the pot and replace lid. Let stand for 6 minutes.
Serving: Ladle stew into large bowls making sure each guests gets each kind of seafood. Sprinkle with parsley.
