Ingredients
1/2 cup olive oil, divided
1 small onion, chopped
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 small leek, white part only,
1 chopped
1 small rib celery, chopped
1 tbsp fresh fennel, chopped
28 oz can crushed tomatoes with
1 puree
1 tbsp tomato paste
2 cup water
1 tsp salt
1/4 tsp ground pepper
1 tsp fresh basil, minced
1/2 tsp fresh oregano, minced
1/4 tsp fresh thyme, minced
4 bay leaves
1 dash cayenne pepper
1 tsp garlic, finely chopped
1 lb white fish, cut into
1 1/2x2 strips
8 large shrimp, shelled and deveined
8 large scallops
3/4 cup sauvignon blanc wine
8 small clams in shell, scrubbed
4 oz cooked shrimp meat
6 oz cooked crab meat
1 italian parsley, chopped
Directions
Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium
heat. Add onions and saute 1 minute without browning. Add carrot,
green pepper, leek, celery and fennel and saute 5 minutes. Stir in
crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano,
thyme, bay leaves and cayenne pepper. Partially cover and simmer over
low heat 2 hours, stirring occasionally. (Sauce can be covered and
kept warm over low heat for several hours longer. Stir occasionally.)
Remove bay leaves.
Heat remaining 1/4 cup oil in a large skillet over high heat. Add
garlic and cook 5 seconds. Immediately add fish, shrimp and scallops.
SAute until just cook through, 2-4 minutes. Add seafood to sauce and
stir gently.
Pour wine into skillet and cook 30 seconds over medium heat, stirring
up any loose bits. Add clams to skillet. Cover and cook until clams
open, 2-6 minutes. Transfer clams as they open to sauce. Discard any
that do not open. Gently stir shrimp and crab meat into sauce. Cover
and cook cioppino until all seafood is hot, 2-3 minutes longer.
Ladle cioppino into large casserole or soup tureen or directly into
shallow soup plates. Garnish with chopped Italian Parsley.
Source: Tadich Grill, San Francisco CA Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Servings: 4 servings
San Francisco-Style Cioppino Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
We can trace the history of `recipes` way back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, in the main part, these early recipes were just primitive hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans used many different spices, including a few you will know such as bay, fennel and asafoetida. Later on, we have a couple of books which appeared in the 14th Century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is served today, but instead recipes for the types of food enjoyed by the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new tastes created a torrent in recipe publications, the majority of which are kept safe in private collections. By the advent of the twentieth century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, more free time and having more money to spend. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this San Francisco Style Cioppino recipe.
