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NANTUCKET CIOPPINO

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 ts Olive oil

    2. 1 lb Carrots, peeled and coarsley -chopped

    3. 3 c Coarsely chopped onion

    4. 3 c Coarsely chopped green -bell pepper

    5. 3 tb Finely chopped garlic

    6. 1/2 lb Mushrooms, sliced

    7. 8 c Peeled and coarsely chopped **OR** (see next line)

    8. 2 ea 

    9. 28 oz cans plum tomatoes -with basil, chopped

    10. 1 ea 6-oz can tomato paste

    11. 2 c Dry red wine **OR** 

    12. 1 c each -dry red and marsala

    13. 3 c Beef broth

    14. 1 Lemon, thinly sliced

    15. 1/2 c Finely chopped fresh -italian parsley

    16. 1/4 c Shredded fresh basil

    17. 1 tb Dried oregano Salt and pepper

    18. 1 lb Swordfish, cut in 

    19. 3 ea Lobsters, about 

    20. 1/2 lb. -each, cut into pieces

    21. 24 Hard-shell clams, scrubbed

    22. 1 lb Mussels, scrubbed and -debearded

    23. 1 

    24. 1/2 lb Cod, cut in 

    25. 2' pieces

    26. 1 lb Large shrimp, shelled -and deveined

    Instructions Jump to Ingredients ↑

    1. In a very large kettle, heat the oil over medium heat. Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes. Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 20-25 minutes. Add the swordfish and lobster and simmer, covered, for 15 minutes. Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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