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Cioppino
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| Cioppino Makes enough for 2 hungry seafood lovers Soup Base | |
| 1 Tbsp | EVOO |
| 1/2 | onion diced |
| 1 large | carrot diced |
| 1 stalk | Celery diced |
| 1/2 | yellow bell pepper diced |
| 1 clove | garlic minced |
| 1 | bay leaf |
| 2 tsp | Worcester sauce |
| Pinch | chili flakes |
| 796 ml tin | diced tomatoes |
| 2 bottles | clam nectar, (about 2 cups) |
| 1/4 cup | white wine |
| 1 Tbsp | lemon juice |
| • Salt and pepper | |
| Some | chopped parsley for garnish |
| Don't use a ton of spices because I want to focus on the seafood. If you're going to spend the money on it, you want to be able to taste it. Seafood • 8-10 cleaned and deveined prawns (tail on) | |
| 4-6 large | scallops |
| 1/2 - 1 lb | cod, snapper or halibut |
| 12 | clams |
Avoid delicate or oily fish. For company add mussels, lobster tails
In a med to large pot that has a lid, sautée the vegetables in the EVOO until just translucent. Add the garlic and cook 1 minute. Add all the remaining soup base ingredients except the lemon juice. Simmer 5 minutes. Add the seafood, put the lid on and simmer until clams open, about 5-7 minutes. Adjust salt and pepper, add lemon juice. Serve with a lot of crusty bread.
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