Cioppino~Fish Stew

INGREDIENTS
3 tbsp olive oil
1 small onion chopped
2 tsp salt
6 stalks of asparagus chopped into bite sized pieces
4 clove of garlic finely chopped
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 15 oz can of low salt chopped tomatoes or 3 large fresh tomatoes chopped
5 cups of fish stock (store bought or homemade)
1 bay leaf
2 handfuls or so of clams, mussels or any type of shellfish
1 pound peeled and deveined uncooked shrimp
1-2 pounds of any type of fish such as wild caught haddock, salmon etc
METHOD: Heat the oil over medium heat and add the onion, garlic and asparagus. Saute until the onions are translucent and soft. Add red pepper flakes and cook for one min more before stirring in the tomato paste. Add the tomatoes, fish stock and the bay leaf. Cover and simmer for about 20-30 mins. Add the clams, or other shellfish to the pot. Cover and cook about 5 mins. Add the shrimp and the fish on top and cover again and cook another 5-8 mins until fish flakes with a fork. Season with salt and pepper to taste.
COURSE: Appetizer
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

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