Linda's profile on Foodily en Skinny San Francisco Cioppino Fri, 6 Mar 2015 05:15:36 UTC The Skinny ]]>
Skinny San Francisco Cioppino from The Skinny
  • 2 yellow onions, chopped
  • 2 large bell peppers (red, green or both), chopped
  • 3-4 stalks of celery, including leaves
  • 2 fennel bulbs, cored and chopped or sliced
  • 2 T garlic, chopped
  • 2 T dried oregano
  • 1 T dried red pepper flakes
  • 1 pound brown button mushrooms, sliced
  • A bundle of fresh thyme and parsley, tied with twine (If you don’t have fresh thyme, you can substitute 1 teaspoon of dried thyme. But don’t bother with dried parsley, it has no real flavor.)
  • 1/2 c extra dry vermouth (You can use white wine, but vermouth is better.)
  • 1 28 ounce can crushed tomatoes with basil
  • 1 28 ounce can diced tomatoes with juice (For a little more depth of flavor, try the fire roasted variety.)
  • 6 cups good quality seafood broth OR substitute 6 cups chicken broth mixed with
  • 2 t of anchovy paste
  • 2-3 pounds fresh seafood, a mix of boneless white fish filets and shellfish works best (Here I’ve used 2 pounds of cod filets, a 1/2 pound of raw, peeled, whole shrimp and a 1/2 pound of calamari (squid) cut into rings…but I’ve also used halibut, haddock
  • 1 10-ounce can of whole baby clams with juice
  • 1/2 c fresh basil, chopped
  • 1/2 c fresh parsley, chopped
  • 1/4 c feathery fennel fronds, chopped (optional)

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