Cioppino A Fine Kettle Of Fish Food
CIOPPINO: A FINE KETTLE OF FISH
I am half Sicilian, so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead - it uses five varieties of seafood, all in one pot. Now that's a happy holiday!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 healthy servings
Number Of Ingredients 18
Steps:
- In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
- Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
- Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
- Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
More about "cioppino a fine kettle of fish food"
CIOPPINO: A FINE KETTLE OF FISH RECIPE - FOOD.COM
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you …
From food.com
Servings 4Total Time 35 minsCategory ChowdersCalories 834 per serving
From food.com
Servings 4Total Time 35 minsCategory ChowdersCalories 834 per serving
- In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
- Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
- Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
- Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
CIOPPINO: A FINE KETTLE OF FISH RECIPE - RACHAEL RAY
Bring the sauce to a bubble and reduce the heat to medium-low. Season the fish chunks with salt and pepper. Add the fish and simmer for five minutes, giving the pot a shake now and then. …
From rachaelray.com
From rachaelray.com
- In a large pot over moderate heat combine the EVOO, about four turns around the pan, crushed red pepper, anchovies, garlic and bay leaf. Let the anchovies melt into the EVOO. The anchovies act as a natural salt, while the pepper flakes will infuse the EVOO, providing heat.
- Chop the celery and onion near the stove and add to the pot as you work. Sauté the vegetables for a few minutes to soften them, then add the wine to the pot. Reduce the wine a minute, then add the chicken stock, tomatoes, thyme and parsley. Bring the sauce to a bubble and reduce the heat to medium-low.
- Season the fish chunks with salt and pepper. Add the fish and simmer for five minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of the fish or you will break it up. Add the shrimp, scallops, and mussels and cover the pot. Cook for 10 minutes, giving the pot a good shake now and again.
- Remove the lid and discard any mussels that do not open. Carefully ladle the stew into shallow bowls and pass the bread at the table.
CIOPPINO: A FINE KETTLE OF FISH RECIPE - COOKEATSHARE
Chop celery and onion near stove and add in to the pot as you work. Saute/fry vegetables for a few min to begin to soften and add in wine to the pot. Reduce wine a minute, then add in chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low. Season fish chunks with salt and pepper.
From cookeatshare.com
1/5 Calories 405 per serving
From cookeatshare.com
1/5 Calories 405 per serving
CIOPPINO: A FINE KETTLE OF FISH - FOOD NETWORK
1) In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat. 2) Chop celery and onion near stove and add to the pot as you work.
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course
CIOPPINO: A FINE KETTLE OF FISH (AND SHELLFISH) - LOS ...
DEAR SOS: I just love the cioppino at Hymie's in West Los Angeles.
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Estimated Reading Time 1 min
From latimes.com
Estimated Reading Time 1 min
A FINE KETTLE OF FISH - LOS ANGELES TIMES
Cioppino, the pride of many fine California restaurants, is a garlic-scented seafood stew in tomato broth.
From latimes.com
Estimated Reading Time 4 mins
From latimes.com
Estimated Reading Time 4 mins
CIOPPINO
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North ... 5 ounces sourdough bread, halved ... To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it.
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Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North ... 5 ounces sourdough bread, halved ... To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it.
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Step 1. In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
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CIOPPINO: A FINE KETTLE OF FISH
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Dec 17, 2016 - From Rachael: “I am half Sicilian and so a large part of the family does “The Feast of Seven Fishes” on Christmas Eve. I do not have the patience to make seven dishes. I make this instead – it uses five varieties of seafood, all in one pot. Now that’s a happy holiday!” Ingredients 1/4 …
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Main Course recipe for Cioppino: A Fine Kettle Of Fish - In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing...
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Season the fish chunks with salt and pepper. Add the fish and simmer for five minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of the fish or you will break it up. Add the shrimp, scallops, and mussels and cover the pot. Cook for 10 minutes, giving the pot a good shake now and again.
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CIOPPINO: A FINE KETTLE OF FISH | RECIPE | FISH RECIPES ...
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