Friday, January 28, 2011
Don & Cindy's Amazing Cioppino
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup diced red onion
2 teaspoons bottled minced garlic
2 teaspoons salt
1/2 teaspoon cracked black pepper
3/4 teaspoon dried crushed red pepper flakes
4 ounces tomato paste
28 ounce whole tomatoes, hand crushed with all their juices
1 teaspoon dried thyme
1 teaspoon dried basil
1 1/2 cups dry white wine
1 1/2 cups homemade chicken stock
2 bay leaves
2 tablespoons chopped kalamata olives
2 tablespoons chopped green olives
3 chopped hot jarred peppers (with seeds)
1 package frozen mixed seafood blend from trader joes (shrimp, scallops, and calamari), defrosted
1/2 cup graded parmesan
1/4 cup chopped fresh cilantro
1 package small cheese tortellini
1. Melt butter over medium high heat in large stockpot. Add olive oil and onions. Saute two minutes. Add garlic, red pepper flakes and cracked black pepper. Saute 3 minutes. Add tomatoes & stir to incorporate. Then add whole tomatoes, chicken stock, white wine, salt, thyme, basil, olives, hot peppers, and bay leaves. Bring to a simmer, cover and reduce for 30 minutes, stirring occasionally. Add seafood mix, and cook for 5 minutes over medium low heat until done.
2. In a separate pan, boil hot water and cook tortellini to al dente.
3. Serve cioppino over Tortellini and garnish with fresh grated parmesan and cilantro.
The recipe made quite a lot of stock, so we portioned off about three cups of the tomato broth and saved in the freezer for future use before we added the seafood mix. Can't wait to enjoy it again soon with the first few steps already done. In the future, adding a nice fillet of white fish portions would be a really fabulous addition and add some more depth. But no complaints with the finished product. We used Mount Baker Vineyards Viognier for the white wine which was absolutely divine, both in the broth and on the side. Most of all, we had a blast making it. One the best date nights in a long time.