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Joined: Feb 2005
I am making the one in
C@H. I will let you guys know how it is.
Posts: 3,714
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Joined: Jan 2006
Here it is for anyone ewho may want to try it...
West Coast Cioppino
(Cuisine at home, December 2005, Issue 54, p. 32)
Makes: 7–8 Cups Total Time: 1 Hour Rating: Easy
Saute:
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow bell pepper, diced
1 T. garlic, minced
2 T. extra-virgin olive oil
Stir in:
2 T. tomato paste
1 T. chopped fresh thyme
1 t. red pepper flakes
1 t. kosher salt
1/4 t. ground fennel
1 bay leaf
Deglaze with; Add:
1 1/2 cups dry white wine
1 can whole tomatoes with juice, chopped (28 oz.)
2 cups chicken broth
2 T. fresh lemon juice
1 t. sugar
Stir in:
1 lb. mussels, cleaned
3/4 lb. cod or other whitefish, cut into 2 inch cubes, seasoned
Add:
1/2 lb. medium shrimp, peeled, deveined, seasoned
Garnish with:
3 T. minced fresh parsley
PJ
PJ