"Recipes are meant to be shared"...Ann Thibeault

Sunday, May 04, 2014

Halibut and Clams in Cioppino Broth

Fresh halibut and clams cooked in my favourite
Cioppino Broth.

 For the Halibut and Clams in Cioppino Broth I substituted cherry tomatoes for canned tomatoes.
 
Served over pasta - Mezzi Ziti. 
Similar to Bucatini, only bigger.

 
Basic Outline.

1 small onion or shallot, chopped
2 to 3 cloves minced garlic
dried chili pepper flakes (to taste)
1/2 cup white wine
chicken broth
1 can quality Italian tomatoes
fresh Italian parsley
dried basil
oregano
fresh basil

Fresh Seafood (options)
Whole Dungeness Crabs, cut in half.
Halibut
Clams
Mussels
Prawns or Shrimp
Scallops

Saute onion in a little butter until translucent.    Add the garlic and chili pepper.  Saute one minute.  Add white wine, chicken broth and the tomatoes.  (Break tomatoes up with fingers.  Don't puree).  Add parsley. Season with dried basil and oregano (to suit your own taste) .  I use more basil than oregano).  Simmer for 10 to 15 minutes to meld flavours.  

Add seafood in order that it takes to cook.  ie.  Crab first, then halibut, clams, mussels.


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