Chiopino recipe
information
Despite its Italian-sounding name, this hearty stew comes from northern California. It is traditionally served in bowls, with lots of garlic bread.
ingredients
125 ml (4 fl oz) 1/2 cup Olive oil
4 Garlic cloves, crushed
3 Parsley sprigs
1 Celery stalk, chopped
1 Green pepper, pith and seeds removed and chopped
1/2 kg (1 lb) Tomatoes, blanched, peeled, seeded and chopped
225 g (8 oz) Tomato puree (paste)
Salt and pepper to taste
1 tsp Paprika
250 ml (8 floz) 1 cup Red wine
1/2 tsp Dried oregano
1/2 kg (1 lb) White fish fillets (haddock, cod, etc), skinned and chopped
1/2 kg (1 lb) Shrimps, shelled and de-veined
125 g (4 oz) Crabmeat, shell and cartilage removed
24 Mussels or clams, soaked, washed and scrubbed
4 Garlic cloves, crushed
3 Parsley sprigs
1 Celery stalk, chopped
1 Green pepper, pith and seeds removed and chopped
1/2 kg (1 lb) Tomatoes, blanched, peeled, seeded and chopped
225 g (8 oz) Tomato puree (paste)
Salt and pepper to taste
1 tsp Paprika
250 ml (8 floz) 1 cup Red wine
1/2 tsp Dried oregano
1/2 kg (1 lb) White fish fillets (haddock, cod, etc), skinned and chopped
1/2 kg (1 lb) Shrimps, shelled and de-veined
125 g (4 oz) Crabmeat, shell and cartilage removed
24 Mussels or clams, soaked, washed and scrubbed
method
1. Heat the oil in a large saucepan. Add the garlic, parsley, celery and pepper, and fry for 5 minutes.
2. Stir in the tomatoes, tomato puree (paste), salt, pepper, paprika, wine and oregano and reduce the heat to low. Cover and simmer for 1 hour.
3. Stir in the white fish, shrimps and crabmeat, and cook over moderate heat for 10 minutes, or until the fish are cooked through.
4. Meanwhile, put enough water into a medium saucepan to make a 2 1/2 cm (1 in) layer and bring to the boil.
5. Put the mussels or clams in the pan and cook for 6 to 8 minutes, or until the shells open (discard any that do not open).
6. Turn the fish mixture into a warmed tureen or serving bowl and arrange the mussels or clams, in their shells, on top. Serve at once.
2. Stir in the tomatoes, tomato puree (paste), salt, pepper, paprika, wine and oregano and reduce the heat to low. Cover and simmer for 1 hour.
3. Stir in the white fish, shrimps and crabmeat, and cook over moderate heat for 10 minutes, or until the fish are cooked through.
4. Meanwhile, put enough water into a medium saucepan to make a 2 1/2 cm (1 in) layer and bring to the boil.
5. Put the mussels or clams in the pan and cook for 6 to 8 minutes, or until the shells open (discard any that do not open).
6. Turn the fish mixture into a warmed tureen or serving bowl and arrange the mussels or clams, in their shells, on top. Serve at once.
serving amount
serves 6
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