Friday, April 2, 2010
Cioppino (Seafood Stew)
This is something that always sounds good but for some reason just seems like a daunting task. I think seafood can be very intimidating, for some reason. So last night I got brave and decided to take this dish on, and surprisingly it was very simple. And it tasted great too, I think this would be a great dish on a cool day with a bunch of friends and family. I found this recipe from my favorite person Martha Stewart, but adapted it slightly to my version. :)
Here is what you need:
3 tablespoons of extra virgin olive oil
1/2 yellow onion, coarsely chopped
4 garlic cloves, minced
2 teaspoons fresh thyme
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 28oz. can whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
12 little neck clams, scrubbed well
1 tilapia fillet (or you can use red snapper), cut into bite size pieces
3/4 pound of halibut, cut into bite size pieces
1/4 cup chopped fresh flat leaf parsley
Heat oil in a large pot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red pepper flakes, and bay leaf.
Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
Add clams, and simmer, covered,until the clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish to the pot. Simmer, covered, until fish is opaque. Discard bay leaf and any unopened clams.
Remove pot from heat. Stir in parsley and season with salt and pepper.
Serve with crusty garlic bread.