Ingredients
1 olive oil
1 green pepper, seeded & chopp
2 med onions, chopped
1 bunch parsley, snipped
3 cloves garlic, minced
2 can whole tomatos, cut up
2 can tomato sauce
1 1/2 cup dry white wine
3/4 tsp dried oregano, crushed
1/2 tsp dried basil crushed
2 whole bay leaves
1 coarsely ground black pepper
1 1/2 lb fish *
24 oz raw shrimp
2 can minced clams, with juice
Directions
* e.g. cod, perch, whatever, skin & bones removed, & cut into
bite-sized pieces (frozen ok) In large pot or dutch oven, cook onion,
green pepper and parsley over very low heat about 10 min. Add garlic
and cook about 3 minutes more. Add tomatoes, tomato sauce, wine,
oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and
simmer covered 30-40 min. Remove bay leaves and discard. Thaw shrimp
under cold water (if necessary) Add fish, shrimp, clams and clam
juice. Simmer covered 10-15 min or until fish is done. Enjoy!
Servings: 1 servings
Cioppino Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
It is possible to read the history of meal recipes far back into distant history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius also recounts how the chefs of Roman times used many different aromatic flavours, including some familiar names such as thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the nobility of the period. In the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new foods and spices caused an eruption in recipe publications, most of which are now in private cookery archives. Over the next few centuries, the powerful and wealthy tried to serve up the most exotic banquets, and as a result the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookbooks are increasing in popularity mostly due to increased literacy, people having increased spare time and being a little richer. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Cioppino recipe.
