Cioppino

Ingredients for Cioppino

• 2 cucharadas de aceite de oliva

• 1 cebolla mediana, finamente picada

• 4 dientes de ajo, picados

• 1 cucharadita de albahaca seca

• 1 cucharadita de orégano seco

• 1/2 cucharadita de hojuelas de pimiento rojo triturado

• 240ml de vino blanco seco

• 1 lata de 800g de tomates enteros pelados

• 2 230g bottles clam juice

• 4 ramitas de perejil de hoja plana

• 2 hojas de laurel

• Sal kosher, pimienta recién molida

• 2 cucharadas de aceite de oliva

• 1 medium shallot, finely chopped

• 2 dientes de ajo, finamente cortados

• 900g any mix of mussels (debearded), clams, or cockles, scrubbed

• 60ml de vino blanco seco

• 450g firm skinless white fish fillets (such as sea bass), cut into 1" pieces

• 450g large prawns, peeled, deveined, tails left intact

• 60g (1/2 stick) unsalted butter, cut into 1/2" cubes

• Sal kosher, pimienta recién molida

• Flat-leaf parsley leaves (for serving)

• Toasted country bread, rubbed with garlic and olive oil (for serving)

Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.

Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavours meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.

Add reserved broth; bring to a simmer. Add fish and prawns. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.