Cioppino (Italian Seafood Stew)

Name: Cioppino (Italian Seafood Stew)
Yield: 6
Cuisine: Italienisch, Kalifornisch
Ingredients: 3 tablespoons olive oil; 1 large fennel bulb, thinly sliced; 6 ounces onion, chopped; 8 ounces of celery, chopped; 3 large shallots, chopped; 2 teaspoons salt; 4 large garlic cloves, finely chopped; ¾ teaspoon dried crushed red pepper flakes, plus more to taste; 6 ounces tomato paste; 2 pounds pounds diced tomatoes; 1 ½ cups dry white wine; 5 cups water; 1 bay leaf; 2 pounds pounds crabs (any type), cut into pieces; 2 pounds pounds mussels, scrubbed and debearded; 1 pound pound scallops; 1 ½ pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks; 2 loaves of San Francisco sourdough bread or any other bread with a chewy crust

Rezeptvariante · Quelle: Wikibooks