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| Home -> [Fish, Seafood, Soups & Stews] -> [Northwest cioppino Recipe] |
Northwest cioppino
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Fish, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| tsp | Olive oil | | 1
| cup | Onions, thinly slices | | 1
| cup | Green pepper, thinly sliced | | 1/2
| cup | Carrot, thinly sliced | | 1/2
| cup | Celery, thinly sliced | | 1
| cl | Garlic, minced | | 1 1/2
| cup | Tomatoes, (canned), crushed | | 1
| cup | Tomato sauce | | 1
| cup | Water | | 1 1/3
| cup | White wine | | 2
| pack | Chicken broth* | | 1
| each | Bay leaf | | 1/2
| tsp | Oregano | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/8
| tsp | Red pepper (or hot sauce) | | 15
| oz | Fish fillets |
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Procedures:
| 1 | In 3 ?or 4 qt. saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. | | 2 | Add remaining ingredients except fish and bring to a boil. | | 3 | Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. | | 4 | Remove bay leaf before serving. | | 5 | 1 serving=212 calories. |
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