WHIDBEY ISLAND SEAFOOD CIOPPINO by CHEF
DAN:
Serves
6-8
INGREDIENTS:
4
garlic cloves, divided
2
tablespoon olive oil
1
onion, chopped
1
fennel bulb, sliced
Sea
salt and Seasoned Pepper Medley to taste
1/2-
teaspoon EACH red pepper flakes, and tomatoes paste,
1
teaspoon EACH dried oregano, and saffron treads
2
bay leaves
1
cup white wine
1
(10.5 Oz) can RO*TEL, diced tomatoes with habaneros
1/2-teaspoon
lemon zest
1
(8 Oz) bottle clam juice
1-1/2-cup
vegetable stock
4
tablespoons butter, room temperature
1-loaf
Essential Baking Organic Artisan Ciabatta, sliced and toasted
1
pound littleneck clams
½-pound
tail-on-shrimp, peeled and deveined
1
pound Penn Cove mussels
1/2-
pound EACH halibut, catfish or bass cut into chunks
DIRECTIONS:
1.
Add
oil in a stock pot over medium-heat; mince 2 garlic cloves.
2.
Add
minced garlic, onion, fennel and S. &. P. sauté for 6-8 minutes.
3.
Add
red pepper flakes and sauté for about 2 minutes more.
4.
Add
tomato paste and next 3 ingredients, sauté for 1 minute.
5.
Add
wine and increase heat to medium-high; cook 5-7 minutes.
6.
Add
tomatoes, and next 3 ingredients, bring to a boil.
7.
Cover
and then simmer for 30 minutes, season with salt & pepper.
8.
Meanwhile,
in a bowl: slice remaining garlic and add softened butter and mix thoroughly.
9.
Spread
the garlic butter on the toast.
10.
When
ready to serve, heat the pot to medium, add clams, cover and cook for 3 minutes.
11.
Stir
in shrimp and mussels; arrange fish on top of the stew.
12.
Cover
and simmer until shellfish open and shrimp are opaque about 5 minutes; discard
any unopened shells and bay leaves.
13.
In
separate pot of boiling water, plunge squid into the boiling water, remove from
heat and let stand stirring for 2 minutes.
14.
Cut
squid bodies crosswise and slice into thin strips, and halve tentacles
crosswise; set aside
15.
Add
to the stew, and simmer for 2 minutes.
ENJOY
DAN: SING SONGS & PLANT
SEEDS!!
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