25
Aug
11

Cioppino


This past Monday eve, SYR and I attended Lévana‘s Dinner and a Show: Light Italian Feast. As usual it was enjoyable, educational and absolutely DELICIOUS! Certainly one of the best cooking classes I’ve ever attended.

We especially liked the Cioppino and Lévana graciously allowed us to post her recipe:

Cioppino

Ingredients

  • 1/3 cup olive oil
  • 6 cloves garlic
  • 4 ribs celery, peeled
  • 2 red peppers
  • 1 large onion, quartered
  • 1 fennel bulb, quartered, centers removed, sliced-thin
  • 3 leeks, darkest parts removed
  • 1 large can (28 oz.) crushed tomatoes
  • 2 cups dry white wine
  • 6 cups water
  • 6 bay leaves, or 1 teaspoon ground
  • 2 good pinches saffron
  • 2 tablespoons paprika
  • 1 tablespoon anise and fennel seeds
  • Good pinch cloves
  • Good pinch red pepper flakes
  • 2 2-ounce can anchovies, drained and rinsed
  • 1 side salmon (about 3 pounds), cut in large cubes
  • 1 pound flaked mock crab
  • 1 large bunch flat parsley, minced

Directions

Heat the oil in a heavy wide bottom pot. In a food processor coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sautè until translucent. Reduce to medium and cook for 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

Though it took me more 60 years to even taste fish, I can assure you (as does, SYR) that these was an incredibly tasty soup with a rich array of subtle flavors. Considering the ingredients… I can actually say…. it’s good for you, as well!

Enjoy, gentle reader, enjoy!

CS


5 Responses to “Cioppino”


  1. 1 Dodi
    August 30, 2011 at 2:31 pm

    This looks delicious! Thanks for posting the recipe.

    Like

  2. 2 TS Goldman
    August 30, 2011 at 5:08 pm

    The cooking directions are really bad. I suggest you redo them.

    Like

  3. August 31, 2011 at 9:52 am

    Dear TS

    Thanks for your comment. I beg to disagree with you. the instructions are clear and will make you a great dish: Enjoy! Still if there is a step that is not clear to you, do not hesitate to ask.

    Like

    • 4 TS Goldman
      September 6, 2011 at 6:38 pm

      I am a very experienced cook and have published a family cookbook so I am very familiar with clear cooking instructions.While I could put together this dish a novice cook would have problems. Please tell me where in your directions do you say when to add the tomatoes, wine, water, bay leaves, saffron, paprika, anise/fennel seeds (is it 1 Tbs. each or either/or?) cloves, pepper flakes and anchovies? These instructions are missing from the directions posted above. So disagree with me if you will, but I still say your instructions are incomplete.

      Like

      • September 7, 2011 at 11:28 pm

        Dear TS (Catchy initials, reminds me of someone I like to read)

        This is bizarre. Something got definitely lost in translation here, and we are missing a crucial line. You got me so intrigued I just had to go back to my original recipe, and here it is in its entirety. You should have not trouble whatsoever: Thanks so much for catching it!

        CIOPPINO

        1/3 cup olive oil
        6 cloves garlic
        4 ribs celery, peeled
        2 red peppers
        1 large onion, quartered
        1 fennel bulb, quartered, centers removed, sliced thin
        3 leeks, darkest parts removed, sliced
        1 large can (28 ounces) crushed tomatoes
        2 cups dry white wine
        6 cups water
        6 bay leaves, or 1 teaspoon ground
        2 good pinches saffron
        2 tablespoons paprika
        1 tablespoon anise or fennel seeds
        Good pinch cloves
        Good pinch red pepper flakes
        2 2-ounce can anchovies, drained and rinsed

        1 side salmon (about 3 pounds), cut in large cubes
        1 pound flaked mock crab
        1 large bunch flat parsley, minced

        Heat the oil in a heavy wide bottom pot. In a food processor, coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sauté until translucent. Add all the remaining ingredients in the first set and bring to a boil. Reduce the flame to medium, and cook covered 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

        Like


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