|Description:||Variant version of Cioppino||Posted:||2001-04-12|
|Key words:||seafood, fish, shrimp||Category:||Soups|
|Ingredients:||1-1/2 c chopped celery
1 medium chopped onion
3 c diced spuds (waxy type)
2 c shredded carrots
garlic to taste
olive oil, 2-3 Tbsp
1 can tomato juice (or V-8 juice or spicey V-8 juice)
1 can tomato sauce
some chicken broth base
1 c dry white wine
3 Tbsp white wine worscestershire
1 Tbsp ground coriander
tabasco to taste
1/2 c chopped fresh parsley (preferably flat-leaved)
1 lb firm white fish in 1 inch cubes
1/2 lb pretty big shrimp, shelled and deveined
|Preparation:||Saute the veggies in order, till each one gets a bit limp.
Add the liquids and spices.
Boil cheerfully for about 15 min, until spuds are tender (they will not get super-soft 'cause of the highly acid matrix).
Add the fish and shrimp and parsley.
Simmer for 5 min or until fish is done through.
Adjust spices and pig out.
A nice self-assertive bread to dip goes nicely, too.
|Notes:||Well, this isn't persactly ciopinno, but it is soooo easy, and quite nummy, that I thought I'd send it on anyhoo. It's based on a recipe out of Jane Brody's Good Seafood Cookbook, which I find myself referring to quite a bit lately.|