1 small onion or shallot, chopped
2 to 3 cloves minced garlic
dried chili pepper flakes (to taste)
1/2 cup white wine
1 can quality Italian tomatoes
fresh Italian parsley
Fresh Seafood (options)
Whole Dungeness Crabs, cut in half.
Prawns or Shrimp
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.
Serve in deep bowls , garnish with fresh chopped basil and
serve with lots of crusty baguette.
New Year’s Eve – Cioppino
2 Comments Add yours
Looks delicious. I was going to make this the other day, but the local seafood didn't look too fresh.
Mmmm nothing like Veuve with a great fish dish. Looks perfect. Happy New Year!