Zuppe di Pesce Venetian
Carlotta Yonkers based the cioppino she made this year on the following recipe:
2 tablespoons butter
2 tablespoons olive oil
1 head garlic, chopped
3 medium yellow onions, chopped
3 carrots, peeled and diced
3 cups cleaned and chopped leeks
4 cups chopped tomato
1 bunch parsley, whole
2 cups dry white wine
1 quart chicken stock
2 quarts cold water
1 teaspoon fennel seed
8 black peppercorns
2 cups chopped fresh fennel tops
Any combination of: whole shrimp, clams in their shells, mussels, crab pieces in the shell, scallops, white fish of any kind, fresh, cut into 2-inch chunks
PLACE butter, olive oil, garlic, onions, carrots, leeks and tomato in a 12-quart heavy stockpot and cook over medium heat, stirring, until things begin to brown a bit, about 15 minutes.
ADD parsley, wine, stock, water, fennel seed, peppercorns and fennel tops to the pot and bring to a boil. Turn down to a simmer and cook, uncovered, for 1 hour. Drain the stock from the kettle and discard all the ingredients, returning the stock to the pot.
BRING the stock to a boil when ready to serve and add any or all of the seafood, using any amount desired. Start with heavy-shelled seafood, and then add scallops and fish last. Simmer until the clams and mussels are open, the shrimp pink and all is tender, but not overcooked, about 10 to 15 minutes.
LADLE into bowls and serve with crusty toasted bread.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.