On the Menu: Beaumont’s Cioppino

Beaumont’s Eatery’s Cioppino

• 4 large garlic cloves, minced
• 2 medium onions, finely chopped
• 1 bay leaf
• 1 teaspoon marjoram
• 1 pinch saffron
• 1 teaspoon paprika
• 1 teaspoon dried hot red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• ½ pound fingerling potatoes halved
• 1 green bell pepper small dice
• 3 celery stalks small dice
• 2 carrots small dice
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
• 2 cup chicken stock
• 15 manila clams
• 15 black mussels
• 1 pound skinless red snapper or other mild white fish
• 1 pound large shrimp shelled and deveined
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh basil
• 1 baguette cut into 4-6 large pieces and toasted
• Garnish: chopped parsley, olive oil, and toasted baguette

Preparation: Cook garlic, onions, celery, carrots, bay leaf, saffron, paprika, marjoram, and red pepper flakes with salt and pepper in oil in a large heavy pot over moderate heat, stirring, until mixture is well caramelized, about 8 minutes. Stir in bell pepper and tomato paste and cook, stirring, 3 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, potatoes, and chicken stock, simmer 25 minutes.  Salt and pepper to taste.

While stew is simmering in it the last 5 minutes of cooking add fish and shrimp.  After 3 minute of cooking add clams and mussels.  Cover pot and let simmer remaining two minutes or until shellfish has opened. Discard bay leaf, transfer stew to a large bowl to serve.  Garnish with parsley, olive oil, and toasted baguette. 4-6 servings

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Posted by Susan DeMaggio on Feb 1, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry