Это предварительный просмотр рецепта "Seattle Style Cioppino".

Рецепт Seattle Style Cioppino
by Global Cookbook

Seattle Style Cioppino
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 2 Tbsp. Extra virgin olive oil
  • 1 med Red Bell Pepper, stemmed,
  •     Seeded and minced
  • 1 med Green Bell Pepper, stemmed,
  •     Seeded and minced
  • 1 med Onion, minced
  • 2 x Cloves Garlic, chopped
  • 2 Tbsp. Fresh Basil Leaves, chopped
  • 1 tsp Dry Oregano
  • 28 ounce Can Whole Tomatoes in
  •     Juice, coarsley minced
  • 8 ounce Bottle Clam Juice
  • 1 c. Italian Merlot Wine
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Yellow Bell Pepper, stemmed,
  •     Seeded and cut into chunks
  • 1/2 x Onion, cut into chunks
  • 1 lrg Clove Garlic, chopped
  • 1 lrg Plum Tomato, sliced
  • 3 Tbsp. Fresh Lemon Juice
  • 1 lb Live Mussels, scrubbed and
  •     Beards removed
  • 1 1/2 lb Red Snapper, cut in chunks
  • 1/2 lb Unshelled Shrimp
  • 2 lb Cooked Dungeness or possibly other
  •     Crab, cleaned and cracked
  •     With body section cut into
  •     Pcs
  • 1/2 lb Calamari Mantles, cut into
  •     Rings

Инструкции

  1. Sweet Pepper Sauce: Heat extra virgin olive oil over medium heat in a large skillet. Add in peppers, onions and garlic and saute/fry till soft, about 10 min. Add in basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and simmer, uncovered, 1 hour, stirring occasionally. Keep hot.
  2. Cioppino: Heat extra virgin olive oil over medium-high heat in a large Dutch oven or possibly kettle. Add in yellow pepper, onion and garlic and saute/fry till soft, about 5 min. Add in tomato and lemon juice and cook 2 min.
  3. Add in mussels, clams, fish and shrimp. Cover and cook over medium heat 5 min. Add in crab and Sweet Pepper Sauce. Cover and simmer 5 min. Stir in calamari. Cover and cook 2-3 min longer or possibly till calamari is opaque throughout, shrimp is pink and opaque, fish is cooked through, crab is warm and mussels and clams have opened. Throw away any unopened mussels or possibly clams.
  4. Serve cioppino in tureen or possibly large soup bowls, dividing various ingredients among the bowls.