Cioppino
1 tbsp olive oil
¾ cup chopped mushrooms
½
cup chopped onions
½
cup chopped parsley
½
cup chopped green bell pepper
5 cloves garlic, minced
1 ½ tsp dried oregano
1 teaspoon salt
1 ½ cups chopped anise
½ tsp coarsely ground pepper
2 cups diced tomatoes
1 can tomato paste (optional)
5 cups water
1 cup dry white wine
1 tbsp Japanese dashi powder
1 tsp saffron
3 navel oranges
12 clams, scrubbed
12 mussels, preferably green-lipped, scrubbed, de-bearded
1 lb firm fish, cut into chunks
12 large shrimp, shelled and de-veined
12 large scallops
Heat the oil in a large soup pot over medium heat. Add the mushrooms, onions, parsley, green pepper, anise and garlic. Cook until the vegetables are tender, about 5 minutes. Add the oregano, salt, pepper, tomatoes and tomato paste.
Squeeze the juice from two or the oranges into the mixture and cook, stirring, 4 minutes.
Add the dashi, water and wine. Cut the remaining orange into small quarter circles, and add it and the saffron to the mixture.
Bring to a boil and simmer 30 minutes.
Add the clams. Cover and cook 2 minutes over medium heat. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open. Discard any unopened clams or mussels.
Serve with sourdough bread.
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