Sunday, January 10, 2010

Ciappino - Fish Stew

Fish stew sounds inadequate for this dish. There are many recipes out there; this is an adaptation of many of them. Choose whatever fish you like and is fresh. For three of us, we chose 12 mussels, 12 clams, 4 scallops, 4 shrimp, 1/2C crab meat, and 1/3lb firm white fish, in this case cod. Calamari would make a nice addition but we couldn't find any this time. We made the stock needed by steaming the shell fish in 1/4C water and making the resulting broth up to 8 oz. Saute a medium onion, diced 1/2C diced celery 1/4C diced fennel bulb and 2 cloves minced garlic until the onions are tender, not browned. Add 1 bay leaf, 1t each dry oregano, thyme, and basil plus 1/4t or more cayenne pepper. When the herbs are toasted, add the broth, 3/4C dry white wine and 1 14 oz can diced tomatoes. Simmer this mixture for 30 min or so. When you are ready to serve add the fish in this order (because of cooking time): cod, shrimp, scallops and finally add back the steamed shell fish. Serve with a dry white or rose` wine and a good crusty bread.



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