Recipe

Cioppino With Lime Gremolata Recipe


Cioppino With LIme Gremolata Recipe Cal / All my dishes
1 year, 2 months ago
Similar to a French Bouillabaisse, this Italian Cioppino is a seafood chowder teeming with fish, mussels, shrimp and scallops with a lime, garlic and parsley twist. You can vary the shellfish and fish to what is available and to your own tastes.
Prep:45m Cook:30m Servings:6

Cal

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Ingredients
  • LIME GREMOLATA
  • Finely grated peel of 2 limes
  • Finely grated peel of 1 lemon
  • 3 tablespoons chopped parsley
  • 1 teaspoon finely minced garlic
  • Mix ingredients and set aside
  • CIOPPINO
  • 24 small clams
  • 12 mussels
  • Salt
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 shallots, minced
  • 1/2 to 1 teaspoon red pepper
  • 1/3 cup tomato paste
  • 7cups fish stock
  • 1 pound fish chunks (snapper, salmon, etc.)
  • 3/4 pound large shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • Juice of 1 lemon
  • You can vary and substitute fish and shellfish according to what is available and to your own tastes.

Directions
  1. Soak the clams and mussels in a bowl of cold salted water (approx. 1 tablespoon salt per gallon water) for 15 minutes.
  2. Rinse the clams and mussels, scrubbing them of dirt. Pull the beards off of the mussels. Discard any with cracked or open shells.
  3. Return the clams and mussels to the salted water and let stand until they are needed.
  4. Heat the oil in a large and heavy pot. Add the garlic, shallots and rede pepper. Cook over medium heat for about 6 to 8 minutes.
  5. Add the tomato paste and cook for another 5 minutes while gently stirring.
  6. Add 1 cup stock and bring to a boil.
  7. Remove the clams and mussels from their water and add to the pot.
  8. Cover and cook just until the shells open. About 5 minutes. Gently tap any that have not opened. If they still do not open, throw them out.
  9. Add the remaining stock, 2 teaspoons of salt, fish, shrimp and scallops. Cook over medium heat for about 8 to 10 minutes. Add the lemon juice.
  10. Taste and adjust salt if needed.
  11. Sprinkle with the Lime gremolata, but save a little for your guests to add at the table.
  12. Serve up with crusty Italian bread.

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