23 Aug Golden Gate Cioppino
|Serves 4 to 6 |
1 “cut in chunks” halibut or sea bass fillet (6 – 8 oz.)
|Over medium heat, place the oil in a large saucepan. Stir in the onion and cook until tender (approx. 3 to 4 minutes). Add the carrot and celery and continue cooking (and stirring) for another 3 to 4 minutes. For about 1 minute, stir in the garlic and cook.|
Now, stir in the broth, zucchini, seasonings, and tomatoes. Frequently stir and bring to a boil before reducing the heat to low. Cover and simmer for 30 minutes..
Turn up the heat to medium-high before adding the scallops (or calamari), shrimp, and spinach. Lightly stir and allow the fish, shrimp, and spinach to cook (approx. 3 to 4 minutes).
Serve this dish with a crusty Sourdough Baguette for dipping into the stew’s Epicurean goodness.
• This beautiful stew pairs well with a Chianti or buttery Chardonnay.