Friday, February 8, 2008

Fish Stew - Ciopino

Ciopino - Fish Stew This fish stew usually contains at least five varieties of fish, including squid & shellfish. Use whatever is available to give it a good mix. Though it stems from Italy, we Maineiacs make it often using our plentiful seafood selections.:)

This is quick, easy, and can be prepared mostly ahead of time. In fact it tastes better to make the soup portion the day before. Heat it up, throw in the seafood, ladle in bowls. Serve with crusty garlic bread, salad.....and they'll think you did something special. There are fancier versions..but I like ease of this recipe.

Jady's Ciopino

1 1/2 lb cod, haddock, flounder
2 c. sliced onions
3 cloves garlic, minced
1/4 c. olive oil
1/2 lb mixed fresh veggies - zucchini, green beans
1 28 oz can tomatoes (chopped)
1 (8 oz) can tomato sauce
1 c. white wine (dry)
1/4 c. chopped parsley
1 t. salt
1 t. basil
1/2 t. oregano
1/4 t. pepper
1 bay leaf
1 dozen fresh mussels
1 dozen clams in shell
1 c. cooked shrimp or lobster meat
Dash Cayenne pepper
1/2 t. thyme

Cut fish into bite size chunks and set aside. In large skillet saute onion and garlic in oil till tender. Add tomatoes, veggies, tomato sauce, wine and all seasonings except parsley. Cover and simmer gently 20 minutes. ( At this point I put it in the fridge for the next day if made ahead) Add clams & mussels and cook 15 minutes. Add fish chunks and cover, Simmer for 10 minutes more. (I just cook until they are opaque) Add parsley, shrimp and lobster. (If shrimp are raw add them a little after the fish was added. Heat just until boiling. Do not over cook the seafood!!

One more thing... Do whatever you want to with the seafood. Sometimes I will make it for Rob and I with just fish alone. It doesn't have to be cod either. Crab, scallops, lobster, anything!! Shell or no shell!! Enjoy

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