 
Dutch Oven & Cast Iron Recipes >
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Cioppino
1/4 cup of olive oil
2 medium onions, chopped
1 green pepper, chopped
1 cup of sliced mushrooms
2 cloves garlic, minced
1/2 cup of chopped parsley one 16 ounce can of tomatoes,
chopped
one 6 ounce can of tomato paste
2 1/2 cups of water
1 quart of mussels, well scrubbed
1 cup of dry red wine
1 1/2 pounds of striped bass, cut into chunks
1 pound of medium shrimp, shelled and deveined
1/2 pound of cooked crabmeat, picked over
In 5 quart Dutch oven over medium high het, in hot oil, cook
onions, green pepper, mushrooms and garlic until tender.
Stir in parsley, tomatoes, tomato paste and water. Reduce
heat to low. Cover; simmer 15 minutes.
Meanwhile, in 3 quart saucepan over medium high heat, steam
mussels in wine about 5 minutes or until shells open. Remove
mussels in shells to bowl. discard any unopened mussels.
strain cooking liquid.
Add cooking liquid, bass, shrimp and crabmeat to vegetables
in Dutch oven. Cover; simmer 15 minutes. Arrange mussels in
soup mixture; heat. Yield 11 cups
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