Page 285 - My Cookbook
P. 285
INGREDIENTS
4 tablespoons unsalted butter, divided
1 cup (240 mL) extra virgin olive oil, divided
2 large carrots, peeled, trimmed, and minced
1 leek, white part only, trimmed, cleaned, and minced 1 large yellow onion, minced
1 red bell pepper, cored, seeded, and minced
1 small fennel bulb, trimmed, and minced
1 green bell pepper, cored, seeded, and minced
2 celeries, minced
4 cloves garlic, finely chopped
3 cloves garlic, crushed
salt, to taste
freshly cracked pepper, to taste
6 oz (170 g) tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne
2 cups (480 mL) dry white wine, divided
4 cups (960 mL) fish stock
15 oz (425 g) crushed italian tomato, 2 cans
3 bay leaves
1⁄2 lb (225 g) sea scallop
1⁄2 lb (225 g) shrimp, peeled and deveined
1⁄2 lb (225 g) squid, sliced
1⁄2 lb (225 g) halibut fillet, cut into large pieces
Cioppino (Seafood Stew)
Seafood, Soup
Makes 6 servings ∙ Difficulty Medium ∙ Source Tasty.co
