Many cuisines have a fish stew, as did my Italian family. The recipes are all similar and delicious. Even today, as shown above, we enjoy home cooking and many wonderful dishes, including Cioppino.
I’ve included a James Beard recipe for sentimental reasons. A fun time was when a close friend and business associate Peter Gogolak (kicker for the NY Giants, and all time leading points) invited me to lunch at the “Four Seasons” and had as his guest James Beard. We’ll we had a wonderful time and enjoyed lots of fun conversation.
Checkout his recipes.
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
people
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- 1 quart clams or mussels
- 1 cup red or white wine
- 1/2 cup olive oil
- 1 large finely chopped onion
- 2 cloves clove of garlic, finely minced
- 1 whole green pepper chopped
- 4 oz dried mushrooms soaked in water
- 4 whole tomatoes peeled, seeded, and chopped
- 4 tbsp tomato paste
- 2 cups red wine
- Dash to taste salt and pepper
- 3 lbs sea bass, striped bass, or other firm-fleshed fish, cut into serving pieces
- 1 lb crabmeat
- 1 lb raw shrimp, shelled
- 3 tbsp chopped parsley
Ingredients
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- In a large stockpot, steam the clams or mussels in one cup red or white wine until they open. Discard any that don’t, and remove the meat from the shells. Set clams or mussels aside and strain wine broth through a fine cloth or mesh sieve and reserve. Heat olive oil in a large pot, and add onion, garlic, pepper, and mushrooms. Cook 3 minutes, then add tomatoes. Cook the mixture for four minutes. Add the reserved broth, tomato paste, and red wine. Season to taste with salt and pepper. Simmer for 20 minutes, and taste again for seasoning. Add the sea bass. Cook just until done, then add the clams or mussels, crabmeat, and shrimp. Simmer just until the shrimp are cooked. Sprinkle with parsley and serve with crusty French or Italian bread.
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