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SAN FRANCISCO STYLE SEAFOOD CIOPPINO

INGREDIENTS

  • 1 loaf french baguette , 1/2-inch thick sliced on a bias (sourdough recommended)
  • 1 tablespoon olive oil , plus more for brushing on baguette
  • 1 cup yellow onion , 1/4-inch dice
  • 2 tablespoons minced garlic , (about 8 cloves)
  • 1/2 cup leeks , cut into 1/8-inch slices
  • 1/2 cup celery , 1/4-inch dice
  • 1/2 cup red bell pepper , 1/4-inch dice
  • 1/2 cup carrots , 1/4-inch dice
  • 1 serrano chili pepper , seeded and minced (about 2 teaspoons)
  • 1/2 cup tomatoes , seeded and cut into 1/4-inch dice
  • 6 ounces tomato paste
  • 1/2 cup red wine , (Merlot recommended)
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon thyme , chopped
  • 1 bay leaf , dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 pound raw scallops , about 20 (16/20 count size)
  • 1/2 pound raw shrimp , peeled and deveined (16/20 count size)
  • 1 pound mussels
  • 1 tablespoon chopped parsley

INSTRUCTIONS
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