100 8136

100 8136


mangobabangobabyheadface: Uggggggggggggggggggggggggh i'm so jealous that stuff is obscenely delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
complex winter: can i have the recipe please :D
Neeta Lind:

Cioppino: A Fine Kettle of Fish
Recipe courtesy Rachael Ray


* 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
* 1 teaspoon crushed red pepper flakes
* 2 to 3 flat fillets of anchovies, drained
* 6 cloves garlic, crushed
* 1 bay leaf, fresh or dried
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 cup good quality dry white wine
* 1 (14-ounce) container chicken stock
* 1 (32-ounce) can chunky style crushed tomatoes
* 4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
* 1 handful flat-leaf parsley, chopped
* 1 1/2 pounds cod, cut into 2-inch chunks
* Salt and pepper
* 8 large shrimp, ask for deveined easy-peel or peel and devein
* 8 sea scallops
* 16 to 20 raw mussels, scrubbed
* A loaf of fresh, crusty bread, for mopping


In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.

Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
complex winter: i would like to thank you a million!!


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