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Cioppino March 2011

March 15, 2011

2 Min Read

Cioppino

Source:

Source: Fishery Products International

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Yield: Approximately 10 portions

Ingredients & Directions
4 2 1 1 teaspoon 1 teaspoon 1 1/2 teaspoons 1/2 teaspoon 1/4 cup 1 2 tablespoons 1 1/2 cups 1 1 cup 1 pint 2 lbs 10 3/4 lb 1/4 cup 3 tablespoons	Large garlic cloves, minced Medium onions, finely chopped Bay leaf Dried oregano, crumbled Dried hot red pepper flakes Salt Black pepper Olive oil Green bell pepper, cut into 1/4-inch diced pieces Tomato paste Dry red wine (28- to 32-ounces) can diced tomatoes Bottled clam juice Chicken broth Mussels 5oz FPI SimpleServ® Cod loins Calamari, cleaned Finely chopped fresh flat-leaf parsley Fresh oregano leaves
Method Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with juice, clam juice, and broth and simmer, covered, 30 minutes. In a hot large braising pan, sear cod loins for 4 minutes on one side. Flip cod and add remaining seafood. Slowly add stew base and simmer until mussels have opened and cod is cooked through. Serve with crusty bread. Garnish with parsley and oregano leaves.

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