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.
KETTLE STEW
Make and share this Kettle Stew recipe from Food.com.
Provided by MsBindy
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
- Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
- Stir in the tomatoes and green beans, cover and cook 5 more minutes.
- Add the zucchini and corn.
- Simmer, covered, on low heat until all the vegetables are tender.
- If the stew seems too dry, add tomato juice or water.
- Add cilantro and salt to taste.
- Serve topped with grated cheese or sour cream.
Nutrition Facts : Calories 378.1, Fat 11.8, SaturatedFat 1.7, Sodium 436.6, Carbohydrate 66.2, Fiber 10.1, Sugar 11.5, Protein 9.2
BURGOO
Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.
Provided by Olha7397
Categories Stew
Time 3h30m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
- Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
- Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3
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