Cioppino

Ingredients for Cioppino

• 2 colheres de sopa de azeite de oliva

• 1 cebola média, finamente picada

• 4 dentes de alho, picados

• 1 colher de chá de manjericão seco

• 1 colher de chá de orégano seco

• 1/2 colher de chá de flocos de pimenta vermelha triturada

• 240ml de vinho branco seco

• 1 lata de 800g de tomates pelados inteiros

• 2 230g bottles clam juice

• 4 ramos de salsa de folha lisa

• 2 folhas de louro

• Sal kosher, pimenta moída na hora

• 2 colheres de sopa de azeite de oliva

• 1 chalota média, finamente picada

• 2 dentes de alho, fatiados finamente

• 900g any mix of mussels (debearded), clams, or cockles, scrubbed

• 60ml de vinho branco seco

• 450g firm skinless white fish fillets (such as sea bass), cut into 1" pieces

• 450g large prawns, peeled, deveined, tails left intact

• 60g (1/2 stick) unsalted butter, cut into 1/2" cubes

• Sal kosher, pimenta moída na hora

• Flat-leaf parsley leaves (for serving)

• Toasted country bread, rubbed with garlic and olive oil (for serving)

Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.

Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavours meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.

Add reserved broth; bring to a simmer. Add fish and prawns. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.