Brad's cioppino

Name: Brad's cioppino
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 small onion course chop; 1/2 cup unsalted butter; 4 clove garlic. minced or pressed; 2 large bay leaves; 1 tbsp whole oregano; 1 tbsp sea salt; 1/2 tbsp ground black pepper; 3/4 tsp garlic and herb hot sauce; 1 large can of crushed tomatoes; 12 cup water; 1/4 cup fish sauce; 1 1/4 cup dry white wine; 4 cubes chicken bouillon; 4 oz sliced mushrooms; 1 lb mussels; 1 lb steamer clams; 1/2 lb alaskan cod; 1 lb crab legs; 1/2 lb calamari; 1/2 lb cooked shrimp; 1 juice of 2 lg lemons; 1/2 bunch Italian parsley, chopped

wingmaster835 @wingmaster

Sequim Washington

got to give credit to summerplace. her recipe is the base. but i can't cook a.recipe without tweaking it. so here is my version.

wingmaster835 @wingmaster

Sequim Washington

got to give credit to summerplace. her recipe is the base. but i can't cook a.recipe without tweaking it. so here is my version.

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Ingredients

1 hour

4 servings

2small onion course chop
1/2 cupunsalted butter
4 clovegarlic. minced or pressed
2large bay leaves
1 tbspwhole oregano
1 tbspsea salt
1/2 tbspground black pepper
3/4 tspgarlic and herb hot sauce
1large can of crushed tomatoes
12 cupwater
1/4 cupfish sauce
1 1/4 cupdry white wine
4 cubeschicken bouillon
4 ozsliced mushrooms
seafood
1 lbmussels
1 lbsteamer clams
1/2 lbalaskan cod
1 lbcrab legs
1/2 lbcalamari
1/2 lbcooked shrimp
when done
1juice of 2 lg lemons
1/2 bunchItalian parsley, chopped

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Steps

1 hour

1

In a lg stock pot melt butter. Add onions, mushrooms, and garlic saute until onions are tender.
2

Add the rest of the ingredients in the first category. Bring to a boil.
3

When boiling hard, add seafood starting at the top of the list. Add ingredients at one minute intervals until u get to the shrimp. When u add the shrimp take off heat.
4

Add last two ingredients and serve. I served with parmesan garlic bread

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Cooksnaps

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wingmaster835 @wingmaster

on March 23, 2014 06:16

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.