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Showing posts from February 1, 2020

Cioppino

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A substantial, acidic, briny, bright one-pot meal with a heady dry white wine broth, cioppino originated in San Francisco from fishermen’s daily catch and the Italian-American influences around the wharf and surrounding areas. The warm, comforting, aromatic stew chases away any chill from the thick fog that can blanket the area. This seafood stew can work with a variety of seafood and fish. We like shrimp, scallops and clams because they’re widely available and cook quickly. Steaming the clams in the sauce gives the sauce great flavor. Halibut is a wonderful fish choice, but can be substituted for other firm, white-fleshed fish. If you notice the stew is becoming too dry, you can add additional wine or broth until it reaches the consistency of your liking. Cioppino Ingredients 1 cup chopped onions 8 Campari tomatoes, halved 3 Tbsp. olive oil 6 cloves garlic, whole with skin on 1 tsp. dried basil 1 tsp. dried oregano 1/4 tsp. ground fennel 1/4 tsp. black pepper 1/4 tsp. s