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 quite feasible to prove the history of written cooking instructions far back into history, in truth as far back into recorded history as ancient Egypt, and possibly even further. In practice though, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. He describes how the meals were divided into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also recounts how the Roman cooks made use of many herbs and spices, including a few that are still present in modern kitchens such as basil, rue and parsley. During the next few hundred years, the powerful and rich houses tried to serve the most exotic meals, and consequentially cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were increasing in popularity mostly due to better eduction, more free time and having more money to spend. |
We hope you enjoy this Cioppino recipe.
