Well, friends, this has been a post that I have been meaning to get posted for a long, long time. Since sometime in December to be exact. My best friend from high school, Angie (AKA Ange), graced us with this delicious seafood soup or stew. I snapped up this beautiful photo showing all the yummy bits of seafood she used. She gave me her recipe and permission to post it. You could say I am disorganized or you could give me a pass (it was during the holidays after all), either way. . . the recipe has been found! Hope you all enjoy it as much as we did! Thanks Ange!
Ange's Cioppino
Ingredients
- 1/4 Cup Extra-virgin Olive Oil (3 turns around the pan)
- 1 Teaspoon Crushed Red Pepper Flakes
- 2-3 Flat Anchovies, drained
- 6 Cloves Garlic, crushed
- 1 Bay Leaf
- 2 Ribs Celery, chopped
- 1 Medium Onion, chopped
- 1 Can Chicken Stock (14 oz)
- 1 Can Chunky-style crushed tomatoes (32 oz)
- 1 Tablespoon Thyme
- 1 Handful Parsley, chopped
- 1 1/2 Pounds Cod, cut into 2-inch chunks
- Salt and Pepper To taste
- 30-40 Small Shrimp, tail-off and de-veined
- 30-40 Small Scallops
- In a large pot over moderate heat, combine oil, crushed pepper, anchovies, garlic and bay leaf. Let anchovies melt into oil. The anchovies act as a natural salt and the pepper flakes will infuse the oil, providing heat.
- Chop the celery and onion near stove and add to the pot as you work.
- Saute vegetables for a few minutes to begin to soften.
- Add the chicken stock, tomatoes, thyme and parsley. Bring sauce to a bubble and reduce heat to medium low.
- Season fish chunks with salt and pepper. Add the fish and simmer 5 minutes, giving the pot a shake now and then.
- Do not stir your soup with a spoon after the addition of fish or you will break it up.
- Add shrimp and scallops, cover pot.
- Cook 10 minutes, giving the pot a good shake now and again.