Fish stew!

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Name: Cioppino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup Extra virgin olive oil; 1 teaspoon Red pepper flakes; 2-3 Anchovies drained; 6 cloves Garlic crushed; 1 Bay leaf; 2 celery ribs; 1 Onion; 1 cup Dry white wine; 2 cups chicken or fish stock; 32 ounces crushed tomatoes; 1 Red pepper roasted; 4 sprigs Thyme; 1/2 cup parsley; 1/2 cup basil; 2/3 tablespoons Fresh lemon juice; 1 teaspoon Kosher Salt crushed together with; 1 teaspoon Ground black pepper crushed together with; 2 teaspoons Dried oregano crushed together with; 1 teaspoon fennel seed; 1 1/2 pounds cod or monkfish in chunks; 8 large shrimp; 8 Sea scallops; 16-20 mussels scrubbed; crusty bread

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INGREDIENTS

1/4 cup Extra virgin olive oil
1 teaspoon Red pepper flakes
2-3 Anchovies ; drained
6 cloves Garlic ; crushed
1 Bay leaf
2 celery ribs
1 Onion
1 cup Dry white wine
2 cups chicken or fish stock
32 ounces crushed tomatoes
1 Red pepper ; roasted
4 sprigs Thyme
1/2 cup parsley
1/2 cup basil
2/3 tablespoons Fresh lemon juice
1 teaspoon Kosher Salt ; crushed together with
1 teaspoon Ground black pepper ; crushed together with
2 teaspoons Dried oregano ; crushed together with
1 teaspoon fennel seed
1 1/2 pounds cod or monkfish ; in chunks
8 large shrimp
8 Sea scallops
16-20 mussels ; scrubbed
crusty bread

INSTRUCTIONS

1) In large stockpot over med. heat, combine oil, crushed pepper, anchovies, garlic and bay leaf. Let anchovies melt.

2) Add celery, pepper and onion to pot with half of herb mix. Saute until softish. Add wine and reduce by half. Add stock, tomatoes, thyme and parsley and rest of herb mix. Simmer 5 min, then add lemon juice.

3) Season fish with salt & pepper. Add fish and simmer 5 min. shaking the pot now and then (DON'T STIR IT). Add shrimp, scallops and mussels and cover pot. Cook 10 minutes, shaking pot now and then. Discard mussels that don't open and SERVE W/ BREAD!

NOTES

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Cioppino

1/4 cup Extra virgin olive oil
1 teaspoon Red pepper flakes
2-3 Anchovies drained
6 cloves Garlic crushed
1 Bay leaf
2 celery ribs
1 Onion
1 cup Dry white wine
2 cups chicken or fish stock
32 ounces crushed tomatoes
1 Red pepper roasted
4 sprigs Thyme
1/2 cup parsley
1/2 cup basil
2/3 tablespoons Fresh lemon juice
1 teaspoon Kosher Salt crushed together with
1 teaspoon Ground black pepper crushed together with
2 teaspoons Dried oregano crushed together with
1 teaspoon fennel seed
1 1/2 pounds cod or monkfish in chunks
8 large shrimp
8 Sea scallops
16-20 mussels scrubbed
 crusty bread

1)  In large stockpot over med. heat, combine oil, crushed pepper, anchovies, garlic and bay leaf.  Let anchovies melt.                                                      
2) Add celery, pepper and onion to pot with half of herb mix. Saute until softish.  Add wine and reduce by half.  Add stock, tomatoes, thyme and parsley and rest of herb mix. Simmer 5 min, then add lemon juice.       
3) Season fish with salt & pepper. Add fish and simmer 5 min. shaking the pot now and then (DON'T STIR IT).  Add shrimp, scallops and mussels and cover pot.  Cook 10 minutes, shaking pot now and then.  Discard mussels that don't open and SERVE W/ BREAD!

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Nutrition

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Serving Size: 1 Serving (2153g)
Recipe Makes: 1 Servings

Calories: 938
Calories from Fat: 292 (31%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 5.3g
Cholesterol 102.7mg		32 %
Sodium 2973.5mg		103 %
Potassium 4336.5mg		114 %
Total Carbohydrate 131.2g		39 %
	Dietary Fiber 31.4g	125 %
	Sugars, other 99.9g
Protein 51g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 938

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