Southern California Cioppino

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market’s.

INGRIDIENT

¼ cup olive oil

1 onion, chopped

4 stalks celery, chopped, with leaves

4 carrots, sliced

4 potatoes, peeled and cubed

1 tablespoon minced garlic

¼ cup chopped parsley

2 tablespoons chopped fresh cilantro

1 (28 ounce) can crushed tomatoes

2 cups tomato juice

2 (8 ounce) jars clam juice

½ cup white wine

2 teaspoons dried basil

1 ½ teaspoons dried oregano

1 tablespoon dried thyme

¾ teaspoon chili powder

⅛ teaspoon cayenne pepper

salt and pepper to taste

1 pound halibut steaks, cubed

1 pound medium shrimp - peeled and deveined

1 pound mussels, cleaned and debearded

2 pounds clams in shell, scrubbed

1 pound cooked crabmeat

1 pound bay or sea scallops, rinsed and drained

DIRECTION

Step: 1

Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.

Step: 2

Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

NUTRITION FACT

Per Serving: 476 calories; protein 54.2g; carbohydrates 37g; fat 11g; cholesterol 181.5mg; sodium 942.5mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.

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