CHEAPER CIOPPINO
Steps:
- Devein and peel shrimp, add the shrimp shells to a pot with water, halved onion with peel, chunked carrots, chunked celery bring to a boil and cook for about 20 minutes or until water level has been reduced by half. Strain with siv to retain stock. Place shrimp in a bowl with olive oil, salt and pepper. Thaw scallops in large bowl completely covered in milk. In a large pot, sauté onions, shallots and celery until the onions are clear. Add garlic and cook for 4 minutes. Add one cup of white wine and sauté on high heat for 5 minutes. Next add tomato Puree, Shell Stock, 2 Lemon Slices, ½ Lb of Lump Crab meat, Garlic Powder, Tomato Paste, Splash of Worcester Sauce, Splash of Balsamic Vinegar salt and pepper to taste, be sure to add enough pepper. Bring to a boil then reduce heat to low and cook for 2 hours stirring occasionally. Add Basil, keep leaves large. Before Serving, add the remaining crab meat, scallops (strained and dried, then seasoned with salt and pepper), then the shrimp and cook until pink. Once shrimp are cooked, it's done. Serve with Bread. *** Note: Of course I deviated from my own recipe... Instead of adding the fish to the sauce, get a large frying pan with olive oil and shallots. Add all fish, when 3/4 cooked add white wine, then combine with sauce.
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Stephanie Walters
[email protected]This cioppino was just okay. The broth was a bit bland and the seafood was overcooked. I wouldn't make this again.
Technical kamla
[email protected]This was a great recipe! The seafood was cooked perfectly and the broth was flavorful. I will definitely be making this again.
malik mani
[email protected]This cioppino was delicious and easy to make. I used a variety of seafood, including shrimp, scallops, mussels, and clams. The broth was flavorful and the seafood was cooked perfectly. I served it with crusty bread to soak up all the delicious juices