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Shrimp Cioppino - Shrimp Cioppino recipe

Thursday, December 3, 2009

                Shrimp Cioppino - Shrimp Cioppino recipe

Shrimp Cioppino - Shrimp Cioppino recipe Ingredients

3 tablespoons olive oil 2 medium onions, finely
chopped 3 garlic cloves, minced 2 teaspoons minced oregano 2 pounds medium shrimp (35 to

40 per pound), peeled and deveined, shells reserved 2 cups dry vermouth

1⁄2 cup minced parsley

2 bay leaves

4 cups fish stock or 2 cups clam juice plus 2 cups vegetable stock MAKES 8 SERVINGS

Salt and freshly ground black pepper to taste

One 28-ounce can peeled tomatoes, drained and coarsely chopped

1⁄2 teaspoon red pepper flakes

11⁄2 pounds mixed fish fillets (such as red snapper, sea bass, scrod, and/or turbot), skinned, picked over for bones, and cut into 3-inch pieces (about 16 pieces)

1⁄4 cup packed shredded basil

Shrimp Cioppino - Shrimp Cioppino recipe Cooking process

1.Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, and oregano and stir until the onions are soft and translucent, about 3 minutes. Turn the heat to high, add the reserved shrimp shells, and cook, stirring, until they turn pink, about 1 minute.

2.Add the vermouth and bring to a boil. Boil uncovered until the liquid is reduced by half.

3.Add the parsley, bay leaves, and stock. Bring back to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

4.Using a fine-mesh sieve, strain the stock into a large clean saucepan. Season with salt and pepper.
Add the tomatoes and red pepper flakes, place the pan over medium heat, and bring to a simmer. Reduce the heat to low and simmer uncovered for 15 minutes.

5.Add the fish and simmer for 3 minutes, or until the fish turns opaque. Add the shrimp and gently
stir to make sure it is completely submerged in the stock. Cook until the shrimp are pink and firm, about 3 minutes.

6.Discard the bay leaves. Gently stir in the basil; check for salt and pepper. Serve immediately.Shrimp Cioppino - Shrimp Cioppino recipe


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