Thread: Just for the halibut

Since you guys are all great folks, here's a recipe from the archives. I can't take credit for it, but I can't tell you where I got it from either. Don't ask. It's for Italian fish stew, aka "Cioppino".

Cioppino Ingredients:
1/4 cup Extra Virgin Olive Oil
8-10 canned or bottled oil cured anchovies, chopped up
4-6 cloves garlic, sliced
2 bay leaves
1/2 cup diced celery
1 medium to large onion, diced
1 roasted red bell pepper, diced
1 cup good red wine
3 Tbs red wine vinegar
1 quart fish stock
1 quart homemade tomato sauce (my family makes our own)
1/2 cup fresh basil, chopped or 2-3 Tbs dried (add to seasoning mix if dried)
3-4 Dash of Tabasco Sauce
2 Tbs Worcestershire sauce
1/4 cup fresh Italian Parsley
2-3 T fresh lemon juice

Seasoning Mix:
1 Tbs salt
1 Tbs black or mixed whole pepper
2 Tbs dried oregano
1 Tbs fennel seeds
1 Tbs fresh or dried rosemary leaves

Seafood:
You can use any combination of seafood you like, but here's what works for me:
1/2 lb. medium shrimp
1/2 lb. scallops
24 fresh mussels
1 lb. firm white fish, chopped in 1 inch pieces (the halibut
topic is what made me think of the recipe - it would go well with this)
16 fresh clams
1/2 lb sliced squid (think calamari without the breading)

Prepare the Cioppino:
Heat olive oil to medium and add anchovies. Add garlic after the anchovies are broken down and cook until translucent.

Add bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sautee until vegetables are tender

Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2, then add tomato sauce, fish stock, basil and the rest of the seasoning mix. Bring back to a simmer and continue about 5 minutes then add the lemon juice.

Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open.

Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread (butter and garlic on the bread is a plus).



If anybody tries this, let me know what you think. It's my claim to fame when company comes over. It blows people away.

Buon appetito!

Ogie