Win J.'s Cioppino (serves 6-8)
Win wrote to us to from Florence, Oregon with some recipes!
The second recipe is this one for Cioppino!
Timothy,
In the 1970’s in San Jose, California a lady gave me this recipe that came from her mother. Over the years when my wife and I lived in San Jose and Alameda, California we would have a Cioppino party for about 20 or 30 friends and of course double or triple the recipe. The leftovers are actually best when served over eggs in the morning.
Enjoy,
Win J.
Ingredients: Stock:
2 to 3 lbs. Fish parts; heads, bones and tails (Salmon parts if available) and shrimp shells. If you have fish heads remove the gills.
2 cups onions chopped
6 cloves of garlic finely chopped
½ cup chopped green peppers
½ cup olive oil
35 oz of canned Italian tomatoes
1 6 oz. can of tomato paste
2 cups Burgundy wine
1 large lemon, sliced paper-thin
1 cup of chopped parsley
1 tsp. Basil
1 tsp. Oregano
Salt to taste.
Ingredients: Fish:
3 lbs. Sea Bass or any white, firm fish cut into one-inch cubes
1 dozen clams, scrubbed clean
1 dozen mussels, scrubbed clean
1 lb, shrimp or prawns
Stock Directions
Over medium heat cook onions, peppers, and garlic in olive oil until onions are transparent. Add all remaining stock ingredients and bring to a boil and simmer for 30 minutes. Remove flesh from fish parts and discard bones and shells. Prepare the stock at least a day ahead of time and refrigerate so that the flavors can meld.
Prior to serving
bring stock back to a boil and then add the Sea Bass (white fish) and simmer for 20 minutes then add shrimp and shell fish, cover and continue cooking until the clams and mussels open (approx. 10 minutes).
The amount of fish and shellfish used is up to the individual cook. Shellfish can be cooked separately if someone is allergic to them and served individually. The original recipe called for lobster, which I have never done. Crab meat also makes a nice addition and can be added at the last moment before serving.
The lemon slices will knock your socks off.
