Made Cioppino tonight
Jun 10, 2011 | 02:12 AM
#1
Thread Starter
| Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
Made Cioppino tonight
Hokaido scallop, Alaskan white king salmon, and Alaskan prawn. The prawn was deveined with the shell on to trap the seasoning from the Cioppino soupe base in between the shell and the shrimp meat.
Jun 10, 2011 | 12:09 PM
#6
Thread Starter
| Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
5 large minced garlic cloves
2 large onion very finely chopped
1 bay leaf
1 teaspoon of oregano
1 teaspoon of red chilli pepper flakes
0.5 cup olive oil
1 green bell pepper diced
2 tablespoon of tomato paste
1.5 dry red wine
A 32 ounce can of salted whole tomato, keep the juice
1 cup bottled clam juice
1.25 cup chicken broth
Use an 8 quart big pot.
Start by cooking garlic, onion, bay leaf, oregano, red chilli pepper flakes in olive oil over med heat until the onion is soft. This should take 5 minutes.
Then you stir in green bell pepper and tomato paste to mix them in. This should take just a minute.
Put the red wine in and reduce it to about half.
Finally, add tomatoes with juice, clam juice, and chicken broth and simmer for half an hour covered. I use a cooking scissor to cut up the tomatoes in small dices in the pot since it's a lot less messy.
Add whatever seafood you like, should onjly take 5 minutes. Make sure not to over cook.
That's it.
The hardest part is the soup base, since there's a lot of ingredients.
Also, you don't really need salt and pepper if the chicken broth and the 32 ounce can tomatoes are salted. Or it will be way too salty. But again, taste the soup base and add salt if you think you need it, mine didn't.
And lastly, for shrimp, I would suggest that you deveined it by using cooking scissor to cut open the top then pick the vein out. This way the shell stays on to trap the soup base and prevents the shrimp from being over cooked.
2 large onion very finely chopped
1 bay leaf
1 teaspoon of oregano
1 teaspoon of red chilli pepper flakes
0.5 cup olive oil
1 green bell pepper diced
2 tablespoon of tomato paste
1.5 dry red wine
A 32 ounce can of salted whole tomato, keep the juice
1 cup bottled clam juice
1.25 cup chicken broth
Use an 8 quart big pot.
Start by cooking garlic, onion, bay leaf, oregano, red chilli pepper flakes in olive oil over med heat until the onion is soft. This should take 5 minutes.
Then you stir in green bell pepper and tomato paste to mix them in. This should take just a minute.
Put the red wine in and reduce it to about half.
Finally, add tomatoes with juice, clam juice, and chicken broth and simmer for half an hour covered. I use a cooking scissor to cut up the tomatoes in small dices in the pot since it's a lot less messy.
Add whatever seafood you like, should onjly take 5 minutes. Make sure not to over cook.
That's it.
The hardest part is the soup base, since there's a lot of ingredients.
Also, you don't really need salt and pepper if the chicken broth and the 32 ounce can tomatoes are salted. Or it will be way too salty. But again, taste the soup base and add salt if you think you need it, mine didn't.
And lastly, for shrimp, I would suggest that you deveined it by using cooking scissor to cut open the top then pick the vein out. This way the shell stays on to trap the soup base and prevents the shrimp from being over cooked.
Jun 10, 2011 | 12:28 PM
#8
Teamspeed Senior Member
Joined: Oct 2008
Posts: 340
From: Lutherville, Maryland
5 large minced garlic cloves
2 large onion very finely chopped
1 bay leaf
1 teaspoon of oregano
1 teaspoon of red chilli pepper flakes
0.5 cup olive oil
1 green bell pepper diced
2 tablespoon of tomato paste
1.5 dry red wine
A 32 ounce can of salted whole tomato, keep the juice
1 cup bottled clam juice
1.25 cup chicken broth
Use an 8 quart big pot.
Start by cooking garlic, onion, bay leaf, oregano, red chilli pepper flakes in olive oil over med heat until the onion is soft. This should take 5 minutes.
Then you stir in green bell pepper and tomato paste to mix them in. This should take just a minute.
Put the red wine in and reduce it to about half.
Finally, add tomatoes with juice, clam juice, and chicken broth and simmer for half an hour covered. I use a cooking scissor to cut up the tomatoes in small dices in the pot since it's a lot less messy.
Add whatever seafood you like, should onjly take 5 minutes. Make sure not to over cook.
That's it.
The hardest part is the soup base, since there's a lot of ingredients.
Also, you don't really need salt and pepper if the chicken broth and the 32 ounce can tomatoes are salted. Or it will be way too salty. But again, taste the soup base and add salt if you think you need it, mine didn't.
And lastly, for shrimp, I would suggest that you deveined it by using cooking scissor to cut open the top then pick the vein out. This way the shell stays on to trap the soup base and prevents the shrimp from being over cooked.
2 large onion very finely chopped
1 bay leaf
1 teaspoon of oregano
1 teaspoon of red chilli pepper flakes
0.5 cup olive oil
1 green bell pepper diced
2 tablespoon of tomato paste
1.5 dry red wine
A 32 ounce can of salted whole tomato, keep the juice
1 cup bottled clam juice
1.25 cup chicken broth
Use an 8 quart big pot.
Start by cooking garlic, onion, bay leaf, oregano, red chilli pepper flakes in olive oil over med heat until the onion is soft. This should take 5 minutes.
Then you stir in green bell pepper and tomato paste to mix them in. This should take just a minute.
Put the red wine in and reduce it to about half.
Finally, add tomatoes with juice, clam juice, and chicken broth and simmer for half an hour covered. I use a cooking scissor to cut up the tomatoes in small dices in the pot since it's a lot less messy.
Add whatever seafood you like, should onjly take 5 minutes. Make sure not to over cook.
That's it.
The hardest part is the soup base, since there's a lot of ingredients.
Also, you don't really need salt and pepper if the chicken broth and the 32 ounce can tomatoes are salted. Or it will be way too salty. But again, taste the soup base and add salt if you think you need it, mine didn't.
And lastly, for shrimp, I would suggest that you deveined it by using cooking scissor to cut open the top then pick the vein out. This way the shell stays on to trap the soup base and prevents the shrimp from being over cooked.
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