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Cioppino


jaybee

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My cioppino was nothing so glamorous as Blue Heron's, but it was very good. After reading this whole thread, and doing some snooping around on the web and in some cookbooks, I winged it as follows:

I sauteed chopped celery, carrots, onion, garlic, green pepper, parsley in olive oil. After a while, when the onions were soft and transluscent, I added oregano, hot pepper flakes, fresh chopped basil, tomato sauce, canned tomatoes (Muir Glen), and red wine, bay leaf. Simmered that for a while, covered, until the carrots softened up, then added some fish stock I had in the freezer, cooked it for a while. In the meantime I peeled and cut up a few potatoes into chunks, and steamed them until not quite done. Before we were ready to eat, I brought it back to a simmer, added the pieces of potato, mussels, shrimp, pieces of cod, clams. Put the lid back on, simmered a few minutes until the shellfish opened and the shrimp got pink, then put in some scallops, cooked a few minutes more, added some salt and pepper - and that's it.

Served it with good crusty bread and a salad and a bottle of Chianti. Delicious. Made tons, so now I have several containers in the freezer.

Thank you jaybee for starting this. Great addition to my repertoire.

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My cioppino wasn't as glamorous as Nina's. :biggrin: Just cod, with onions, garlic, red pepper, tomatoes & white wine. But it was delicious for dinner, and the little bit left over was a welcome cold-Monday-morning breakfast.

The fougasse was flat, though. (Topologically, not culinarily.)

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My cioppino was nothing so glamorous as Blue Heron's, but it was very good.

That's the first time anyone has ever said my cooking was glamorous. Thank you Nina. :wub:

Yours sounds equally glamorous, and I think that's a great idea to freeze some for later. I've never done that, but I wish I had, as this is my third (and final) day of eating it. :blink:

CathyL, I had never heard of fougasse, so I had to look it up. It sounds interesting. Is it similar to focaccia then?

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