Fall Recipe: Greg Ford’s Bayou Cioppino
Bayou Cioppino
- 2 Cups fresh mushrooms
- 1 stick butter
- ¼ cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (16-oz.) can tomatoes, diced
- 1 (8-oz.) can tomato sauce
- 1 (14.5-oz.) can chicken broth or 2 cups fish stock
- 1 Cup white grape juice
- 3 Tbsp. finely chopped fresh parsley
- ½ tsp. thyme
- 2 tsp. chopped fresh basil or 1½ tsp. dried basil
- 1 lb. cod fillets, cut into 2-inch pieces (Swai fish is a good substitute)
- 1 lb. white shrimp (21″25 count), peeled and de-veined
- 2 Tbsp. lemon juice
- 1 loaf sourdough French bread
- Pinch of sugar
Method
- Saute mushrooms in 4 tablespoons butter. Set aside.
- Heat oil in a very large stockpot. Add onion and saute until soft. Add garlic and bell pepper; cook 5 minutes. Add tomatoes, tomato sauce, broth or fish stock, grape juice, parsley, thyme, basil, and sugar. Bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes. The broth can be made ahead at this point and refrigerated up to 8 hours. Reheat before adding seafood.
- Add cod and mushrooms; cover and simmer 5 minutes. Add shrimp, simmer 5 to 10 minutes or until shrimp is pink. Stir in lemon juice. Don’t overcook.
- Serve with lots of crusty French bread and butter. Enjoy!
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