This healthy fish soup has its origins amongst the Italian fisherman of San Francisco.
Serves 6.
Ingredients:
- 1/4 cup olive oil
- 1/4 cup butter
- 1 rib celery, chopped
- 1 onion, diced
- 1 can crushed tomatoes (28-oz)
- 2 cups clam juice or fish stock
- 2 cups white wine
- 4 cloves crushed garlic
- 1 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1 Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed
- 2 pounds halibut fillet, cut into 1-in slices
- 24 large prawns, peeled and de-veined
- 12 mussels
- 1/2 bunch Italian parsley, chopped
- Melt the butter in a large pot, medium-low heat. Add the olive oil and then sauté the celery and onion until they are soft , this will take about 10 minutes.
- Add the rest of the ingredients except the seafood and fresh parsley. Simmer on low heat with the lid off for an hour. If the sauce looks too thick add a bit of water. Season with salt to taste.
- Add the crab, shrimp and halibut and simmer for another 5 minutes. Then add the mussels. Cover the pot and simmer for about 3 minutes until you see the mussels have opened.
- Discard any mussels that didn't open, stir in the parsley with the heat now off.
- Serve the cioppino in large bowls with bread (sourdough for the full San Francisco experience).
No comments:
Post a Comment