• The C Train

Chucks Cioppino


  • 1 yellow onion

  • Half of a large fennel bulb

  • 3 shallots

  • 6 gloves of garlic

  • 1 teaspoon of dried rep pepper flakes

  • 2 cans of diced tomatoes

  • 2 cups of dry white wine

  • 5 cups of fish stock

  • 1 bay leaf

  • Salt, pepper and garlic salt - to taste

  • 1 bunch fresh basil

  • 1 teaspoon of dried oregano

  • 1 teaspoon of dried thyme

  • 1 can of tomato paste (optional, for a thicker version)

  • 2 to 3 tablespoons of olive oil

  • Fresh seafood (clams, mussels, scallops, shrimp and salmon)

1. Begin by heating the olive oil in a large stock pot/dutch oven over medium heat.

2. Add in your onions, fennel and shallots. Saute until the onion is translucent and fragrant, about 8 to 10 minutes.

3. Add your minced garlic and chili flakes. Saute for 2 more minutes being very careful not to burn the garlic. If you opted to go for the thicker version with the tomato paste, stir it in now, along with your fish stock and wine.

4. Add in the bay leaf, season with salt, pepper, garlic salt, oregano and basil and cover and simmer for at least 30 minutes (The longer the better! I personally try to simmer mine for 1.5 hours, keeping extra wine and stock on hand in case it reduces too much).

5. Add in your fresh seafood, starting with your clams and mussels. Cover and let them cook for 3 to 5 minutes, or until they start to open.

6. Add in your shrimp, salmon and scallops. Stir gently and cook for about 5 to 7 minutes. The fish, shrimp and scallops should be just cooked through and should be melt in your mouth tender!!!!

7. Serve in large bowls. For garnish, top with either green onion or fresh basil. I recommend a nice slice of toasted bread to go along side. Serve immediately and enjoy!!!!!!!!

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