Cioppino (seafood fricassee with tomatoes)

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Cioppino (seafood fricassee with tomatoes)

Cioppino (seafood fricassee with tomatoes)





Ingredients
Number of people
-

6
+

450 g monkfish or other white fish (except salmon)

18 medium shrimps

100 g bouchot mussels with their shell

100 g scallops without coral

1 large box of large box of crab

100 g squid

1 onion

500 g peeled tomato

2 tablespoons of tomato sauce

25 cl white wine

Basil

Thyme

Rosemary

Sage

Marjoram

Parsley

2 cloves of garlic

Olive oil

Pepper

Salt

Lemon juice


Preparation 
TOTAL TIME: 1 HR
Preparation: 30 min
Cooking time: 30 min
Step 1
Prepare the sauce.
Step 2
Sauté the finely chopped onions, finely chopped garlic in a pot with a little olive oil, until the onions are a little coloured but not too bright.
Step 3
Add (off the heat) the tomatoes, white wine and a dash of untreated lemon juice.
Step 4
Wash and blend all the herbs in a blender, then add them and set aside.
Step 5
Prepare the fish and seafood: cut the monkfish into pieces, shell the shrimp, drain the crab etc., then add everything (except the mussels) to the sauce and simmer over low heat for 20 minutes.
Step 6
Add the mussels and let them finish cooking until they open.
Step 7
Present the Cioppino in a large soup tureen and serve with the side dish of your choice (steamed potatoes for example).
Author's note
Delicious dish and ideal for special occasions, without being difficult to make. Only disadvantage, a little expensive.

I add my grain of salt

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