Good Lifestyle

At the end of the 19th and early 20th century, a flood of Italian immigrants went to San Francisco, leaving a permanent brand on the culinary fabric of the city forever. One of the upcoming large dishes of this period is Cioppino, a girlfriend of fish and crustaceans based onClassic Soups of Seafood of the old country. It is a very fast and very delicious Cioppino recipe, combining a complete list of nutritional superstars: tomatoes, garlic, wine, herbs and a lot of fresh seafood. Cioppino is ideal for a dinner! And if you need to educate one of your party's guests on what Cioppino is, do not hesitate to memorize the first two lines of this paragraph and to recite them (but not with your mouth full).

Nutrition:280 calories, 6 g of grease (1 g saturated), 760 mg of sodium

Serves 6

You will need

1 tablespoon of olive oil
1 fennel bulb, Caredé and dice, chopped fronds and reserved for the garnish
1 medium onion, diced
4 podsGarlic, chopped roughly chopped
1/2 c. Fennel seed tea
1/2 c. Tea of ​​red pepper flakes
1 Entire peeled tomatoes box (28 oz)
11/2 cups of clam juice
1 cup Low sodium chicken broth
1 1/2 cup of red wine (pinot)
2 bay leaves
1/2 c. Dried thyme tea
1 lb firm white fish, such as halibut, cod ormahi-mahi
1/2 lb medium shrimp, peeled and eviscerated
12 to 16 molds, cleaned and shouted (most mussels are fully cleaned these days, but in case, choosing and removing all the strict "barbs" that can always be attached to the shells.)
Black salt and pepper

How to do it

1. Heat the olive oil in a large saucepan or a medium heat pot.
2. Add fennel, onion, garlic, fennel seeds and red pepper flakes and jumped for about 5 minutes, until vegetables are mild.
3. Drain tomatoes, throw the juice.
4. Cry slightly tomatoes with your fingers (cautious, the juice can splash from the inside of the tomato).
5. Add the tomatoes to the pot, as well as clam juice, chicken broth, wine, bay leaves and thyme, and bring a cooker.
6. Cook for 5 minutes, then add the fish, shrimp and mussels.
7. Bake for about 5 minutes, until the fish is firm, the shrimp is pink and the mussels opened.
8. Discard all the mussels that do not open. Taste and adjust the seasoning with black salt and pepper.
9. Discard the leaf of the bay and serve the soup with the reserved fennel fronds for the garnish.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!