rebron.org: Everyday Life, Work, Ironman Training

home | photos | toolbox | about me

June 27, 2017

cioppino recipe

Tags: Recipes — 1:34 pm Comments (0)

pizzaiolo's fish stew

Pizzaiolo’s fish stew (via Instagram)

Ingredients/Instructions

– saute until translucent
3-4 tablespoons of olive oil
2/3 cup finely chopped shallots
3 cloves garlic
1 small fennel bulb thinly sliced

– add and bring to boil
1 1/2 cup of sauvignon blanc

– add and simmer covered for 25-30 minutes
1 28 oz can of crushed tomatoes
2 tablespoons of tomato paste
3 8 oz bottles of clam juice
1/2 cup of water
2 pinches of red pepper flakes
5-6 fresh sprigs of thyme
1 bay leaf

– finish broth
1 tsp fresh chopped thyme leaves
2 tablespoons of butter

– saute separately and add
1 1/2 lbs of fish, monkfish or halibut (or 1lb of U-10 scallops)

– finish/garnish
1 lb littleneck clams 5 minutes
1 lb of shrimp 2 minutes
1 lb of PEI mussels 1 minute
1/4 cup flat leaf parsley

serve w/ toast and aioli



No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment

rebron.org: Rafael Ebron's Web site