Comforting Cioppino

Comforting Cioppino

WHAT YOU NEED:

3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 

1 large (2 lb or more) cooked Dungeness crab (hard shell) 

1 pound (or more) of large de-veined shrimp

2 pounds little neck clams, mussels, or both

To Make The Sauce…..

1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped green bell pepper (1 large green bell pepper)

3 coves garlic, minced

1 teaspoon salt

1 can tomatoes (28 ounces)

Broth from the clams/mussels 

2 cups of red.. red..wine

2 cups tomato juice

2 cups fish stock

Make an herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string

Salt and pepper to taste

1/2 cup minced parsley for garnish


WHAT YOU NEED TO DO:

  • Steam clams and or mussels  in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
  • In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. drop in the garlic, sauté 1 minute more. Add tomatoes, broth from the clams/mussels, red wine, tomato juice, fish stock, the herb bouquet, and salt and pepper to your liking. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. 
  • Now put in  the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed clams/mussels, crab meat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). 
  •  Serve in good size bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. (sprinkle a little cheese if you like) Keep it healthy!

Serves 8…..Cause 8 is Great!

© Heather Pace and ready-set-style.com, 2011 Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heather Pace and ready-set-style.com with appropriate and specific direction to the original content.

Currently…..

Enjoying California 

Start out in Santa Cruz enjoying the magic of the pier, the beach and sensational seafood … Then to San Simenon where old Hollywood rich and famous once played in an overdone and opulent castle…  spy on the seals sleeping and babies basking.  A ride back on the PCH to Big Sur for a glass of wine and stare at the sun go back into hiding. So lucky to spot a whale or two.  Half Moon Bay our last stop to catch the sun just kissing the water.  Living in California nature is your playground and makes for the best art work you have ever seen.  Enjoy ~ we are! XOXO 

Mad For Mex….

Ceviche…Ceviche…Ceviche….

My Favorite dish on the planet to eat, any time..  any place… anywhere. I like to eat my ceviche with octopus, squid, whitefish, conch, scallops or shrimp. This is a really easy and healthy recipe that my boyfriend found and we have been happily making it ever since.  Fiesta! After all it is Friday…  Enjoy! 

What You Need:

  • Freshly squeezed lime juice from 6-8 limes
  • 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
  • 1 White onion, finely chopped
  • 5 Roma tomatoes, seeded and chopped
  • 1 Cucumber, peeled and finely chopped
  • 1/3 Cup fresh cilantro, chopped (yum)
  • 2 Cloves garlic, minced
  • 2 Jalapeño chile peppers, minced
  • 1 Bunch radishes, diced
  • 1/2 Cup green olives, finely chopped (optional)
  • 3 Tablespoons olive oil
  • 2 Avocados, peeled, pitted and diced
  • Salt to taste
  • Pinch of oregano
  • Light or baked tortilla chips or crackers

What You Have To Do:

Put the shrimp in a bowl proceeding to pour the lime juice over, cover the shrimp completely. Cover those bad boys up and refrigerate 30 minutes to an hour, or until slightly firm and opaque.

Now add the onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and last but not least olive oil. Toss to combine, then cover and refrigerate for 1 more hour. When you are ready to serve the yummy dish, add avocados, salt and oregano per your taste. Serve chilled with baked tortilla chips or crackers. Garnish with lime slices… and have a margarita… (try low sugar and keep it healthy!)  

Have a Wonderful Weekend! XOXO