So I did get a few requests for the cioppino recipe. You will NOT be disappointed. First, go catch some fish! A few posts back you saw the big Northern Pike that Steve caught. I used the last of it for this recipe but you can use any fish that is rather firm like bass or cod.
1/4 c. olive oil (don't worry, people, you end up with a big pot of cioppino so it's not that much overall)
2 onions diced (I used 3 - I like onions)
4 garlic cloves minced
2 bay leaves
salt (salt as you go about 1 tsp at a time)
2 tsp red pepper flakes (more if you like it hotter)
2 c. dry red wine (DO NOT use that yucky "cooking wine" from a grocery store!)
2 T. tomato paste (I threw in the whole little can - why waste?)
1 bell pepper chopped (I like red but you could use green if you like those)
32 oz diced or crushed tomatoes (I used 2 quarts of my garden tomatoes - lucky me!)
1 1/2 c. chicken stock (better if you have fish stock)
1/2 cup flat leaf parsley chopped
fish - go catch some, fillet it and then cut fillets into 1 inch cubes
1 lb. shrimp - remove shells
Heat olive oil in a pot. Saute onions, garlic, bay leaves, salt, and red pepper flakes until onions are translucent.
Add wine and let it simmer until the wine is reduced some and a little thicker (15 min or so). Since you used wine that you would drink, drink the rest of it as you cook.
Add tomato paste and bell pepper. Stir for a while. Add tomatoes and stock. Bring to a simmer and then cover the pot and let it simmer 30 minutes or so (longer if you start making the risotto and need more time - in fact, it could even simmer an hour if you want - you might be enjoying that glass of wine!)
At the end, add the fish and the parsley. The fish should cook in about 5 minutes.
Now for the risotto:
4 cups chicken stock in a pan warming on the stove
2 T butter (more if you like more butter)
1 onion diced
1 cup dry white wine (Again, only use wine you would drink. Put this one in the fridge and finish it tomorrow)
1 1/2 cups Arborio rice
1/4 cup Parmesan cheese grated
1 T lemon juice (the real stuff, not from a plastic lemon!)
Saute the onion in the butter until the onions are translucent. Add the rice. Stir to coat the rice then add the wine. Cook until the wine is absorbed. Start adding stock 1/2 cup at a time and stir to let it absorb into the rice. Continue to do this until the rice is tender to your liking. Salt a little along the way. At the end, turn off the heat and stir in the Parmesan and the lemon juice.
Serve with the cioppino on top. Let me know how it turned out for you!
---------------------- On to other Things --------------------------------
I looked out the window this afternoon and look who was standing there nibbling some bird seed:
We taught Tansy not to bark at deer so she just stared at it and huffed. You can see the lake behind the deer. Today started out around -10 but it warmed way up to upper 20's!! Yeah! Tomorrow is only supposed to be 7 degrees, though. But it won't last forever, spring really will come.
Tomorrow I see a new doctor for my foot. Hopefully this one will be the charm. Cross your fingers!