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Cioppino

Cooking with wine is a way to add flavor to food. Martha makes four delicious recipes using wine: beef bourguignon, cioppino (fish stew), chicken Marsala, and wine-poached pears. Each is perfect for a party menu.

Serves 6 – 8

Ingredients

Method

  1. Heat ¼ cup olive oil in a low wide stockpot over medium heat. Add onion, fennel, and garlic. Cook until the onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red pepper, bay leaf, and saffron.
  2. Add tomatoes and their liquid, wine, clam juice, and 1 ¼ cups water, and bring to a simmer.
  3. Add clams and mussels, cover, simmering until shells open, 3 to 5 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until the fish is opaque and the shrimp turn pink and begin to curl, 2 to 3
  4. In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining ¼ cup olive oil; process until
  5. Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.