Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 x sea bass or possibly striped bass
- 1 lb shrimp
- 1 quart clams or possibly mussels
- 1/4 lb dry porcini mushrooms
- 1 x West Coast crab or possibly lobster
- 3 x tomatoes - (to 4)
- 1 x green pepper
- 1/2 c. extra virgin olive oil
- 1 lrg onion minced
- 2 x garlic cloves minced
- 3 Tbsp. minced fresh parsley
- 1/3 c. tomato paste
- 1 pt red wine Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Start by soaking the mushrooms in cool water, then prepare the seafood. Cut the raw fish in serving-sized pcs. Shell and devein the shrimp, leaving the tails intact. Clean and steam the mussels or possibly clams in a qt of water or possibly stock for about 4 to 5 min (till the shells open) and save the liquid. Break the crab apart or possibly cut the lobster in pcs.
- Make the sauce. Heat the extra virgin olive oil in a saucepan, then saute/fry the onion, garlic, mushrooms, and green pepper and cook for 3 min. Add in the tomatoes and cook down for a minute or possibly two, then add in the tomato paste, the wine, and 4 c. of the mussel or possibly clam broth. Salt and pepper to taste, cover, and let simmer for 30 min.
- When ready to assemble, arrange the seafood in a large kettle: first the crab or possibly lobster, then the fish, topped by the shrimp. Bring the sauce to a boil, then pour into the kettle, cover, and cook on low heat for 8 min. Toss in the mussels or possibly clams (to reduce shell volume, you can wrench off and throw away half the shell before tossing in), cover, and heat for 2 more min.
- Bring the kettle to the table and ladle out. Make sure everyone has big towels and nutcrackers and picks - it's a gloriously messy meal.
- Serve warm as a meal to 6 to 8, heavy on the red wine and garlic bread.
- Comments: This wonderful American fish stew hails from California, originally made by Italian-American (and some say Portuguese) fisherman along San Francisco's coast. In any case, Cioppini means "fish stew" in Genoese dialect. As with most fishermen stews, the ingredients aren't cast in stone - but rather a result of the day's catch. It's hard to beat James Beard's version in his New Fish Cookery, though you can certainly cut back on - or possibly substitute for - the extravagance of seafood he recommends and still have a feast.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 6 servings | |
| Calories 426 | |
| Calories from Fat 192 | 45% |
| Total Fat 21.62g | 27% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 405mg | 17% |
| Potassium 1028mg | 29% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.88g | 3% |
| Protein 44.72g | 72% |
