SOUPS: California Cioppino
2-3 lbs. California Seafood
1/2 cup celery tops, chopped
1/2 cup parsley, chopped
1/4 cup olive oil
2 cups wine or chicken stock
2 cups tomatoes, chopped
3 cloves garlic, minced
1 large onion, chopped
1 tsp. basil (fresh, if possible)
1 tsp. oregano (fresh, if possible)
1/4 tsp. red pepper flakes
1 bay leaf
*Assortment may include California shrimp, crab, spiny
lobster, clams, mussels, rockfish, halibut.
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In a large, heavy stockpot, heat oil and saute garlic,
onions, celery tops, red pepper flakes, and
parsley until onion is transparent and vegetables
are limp (do not allow to burn). Add wine,
tomatoes, bay leaf, oregano, and basil. Bring to
a boil, lower heat, and simmer for 20 min.
covered. Add seafood to broth, beginning with
varieties needing longer cooking time. when
shrimp turn pink and opaque, when clam and mussel
shells open, and when fish flakes easily (approx.
20 min.), remove from heat and ladle into soup
bowls. garnish with parsley and lemon wedges.
Serve with garlic bread.
Serves 8.
Zinfandel.
Nutrition (per serving):
Calories 247; Protein 26 g; Carbo. 5 g; Fat 9 g;
Cholesterol 112 mg; Sodium 143 mg
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