Art_Of_Entertaining_2016

New Years Eve Dinner
Chioppino
Ingredients for Seafood
• 2 pounds of cod or sea bass, cut into inch-long cubes
• 1 large (2 lb or more) cooked crab (hard shell) or a cooked
lobster
• 1 pound (or more) of large shrimp, peeled and deveined
• 1 pound of bay scallops
• 2 pounds little neck clams and/or mussels
• Any other fish you want to use
Ingredients for Sauce
• 1/2 cup olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 large chopped green bell pepper
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 (stewed or diced) (14.5) can tomatoes
• 2 (14.5) cans of low sodium chicken broth
• 1 cup red wine
• 2 cups fish or shellfish stock
• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
• Salt and pepper to taste
• 1/2 cup minced parsley for garnish
Directions
1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until
onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7
minutes until clams open.
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