Tag Archive | stew

Cioppino Seafood Stew

This recipe was developed in the 1800’s by fisherman based on an Italian soup. After a long workday, the scraps of the “catch of the day” were thrown in a communal pot for supper.

I grew up in Boston, and I love seafood! This dish is cooked from deep within my soul, meant to warm you throughout on a cold March day!

Cioppino

Ingredients:

1/4 cup olive oil
1/4 cup butter
1 rib celery, chopped
1 onion, diced
2 cans crushed tomatoes (28-oz)
2 cups clam juice or fish stock
2 cups white wine
4 cloves crushed garlic
1 lemon, juiced
1/2 tsp. sugar
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 Dungeness crab (claws only)
3-4 small lobster tails
1 lb. medium prawns, peeled and de-veined
1 lb. mussels
1/2 bunch Italian parsley, chopped

Preparation:

In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.

Add the shrimp, and lobster tails and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.
Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine. Can also be served over Fettuccine

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Fall Recipe – Braised Short Ribs

Ingredients

6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can stewed tomatoes including liquid
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
a 1-pound bag peeled carrots
Garnish: finely chopped fresh parsley leaves

Instructions

Pat short ribs dry and season with garlic salt and pepper and flour. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary, and salt and bring to a boil.

Add ribs and vegetable to a large dutch oven. Cover, cook 350F for 2 hours, or until meat is tender. Transfer stew with a slotted spoon to a large bowl.  Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew with biscuits.