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  • Seafood Cioppino

      Ingredients: (Serving 6)

      - 3 Tablespoons olive oil
      - ½ Cup chopped onion
      - ½ Cup chopped mixed Green & Red Bell Pepper
      - 1/4 Cup chopped leek, white part only
      - 2 cloves gralic, crushed
      - ½ cup tomato paste
      - 1 ½ lbs fresh tomatoes, chopped
      - ½ cup red wine
      - 2 tablespoons chopped parsley
      - 1 teaspoon dried oregano
      - ¼ teaspoon dried marjoam
      - ¼ cup fresh basil leaves, or ¼ teaspoon dried basil leaves
      - 2 lbs clams
      - 1 lbs fresh Salmon
      - 1 dozen mussels
      - 1 lbs shrimp, shelled
      - 1 lbs scallop
      - Garlic bread


      1/- Clean clamps. Put in a pot with 6 cups of water. Boil the clams. Keep the clams juice for use in step #3.

      2/- Heat olive oil in a stockpot over medium heat. Add onion, bell peppers, leek, and garlic. Cook and stir occasionally until the onion is golden.

      3/- Add tomato paste, chopped tomatoes, wine, parsley, oregano, marjoram, basil. Cook about 5 minutes. Add clam juice, bring to boil. Reduce heat, simmer 15 minutes. When done, turn off the heat and wait until almost time to serve to go to step 5, adding all seafoods. Adding sea foods into the sauce too early may cause shrimp to be overcooked.

      4/- About 15 minutes before serving, add all seafoods (salmon, mussels, shrimp, scallop). Cook until finish. Add clams last. Add peppers, sugar, or salt if preferred. Water may be added if preferring thinner soup.

      Serve with garlic bread.