Hi, all! I haven’t been around much the past couple weeks simply because we’re at the point in the semester when I have lots of studying and assignments. Eek! Hopefully I can get back on-track with blogging and tweeting over the next couple weeks. In the meantime, please bear with me as I try to catch up on posting and blog-reading.
I haven’t been spending much time in the kitchen lately and instead have been opting for quick dinners like store-bought rotisserie chicken or frozen packages of steam-able pasta and veggie dishes. I knew I would need to participate in this week’s CEiMB recipe as soon as I saw the recipe though. I think Margaret over at Tea and Scones might be one of the few people I know that loves seafood as much as I do! Now, I’m a little squeamish about certain types of seafood, but since this recipe contains my three favorites – shrimp, scallops, and white fish – I was all over it. Most cioppinos I have seen in restaurants contain “other stuff” that I am not as fond of, so I was excited to finally try this dish which I’ve always heard good things about.
Verdict: I liked it quite a bit. For the most part, I stuck to the recipe exactly except that I halved it since I was making it for only myself. I doubled the amount of some of the aromatics and used tilapia in place of the halibut but kept the rest the same. I think next time I will use even a bit more crushed red pepper flakes and try to find halibut or cod (the texture of the tilapia was a bit off for me), but there will be a next time.
1/2 tbl olive oil
1 small onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
1/4 tsp crushed red pepper flakes
1/2 tbl tomato pasate
1/2 cup dry white wine
14.5 oz cans no-salt-added diced tomatoes
1/2 cup water + a few splashes of fish sauce
1/2 tbl red wine vinegar
salt and pepper to taste
1/4 lb medium shrimp, peeled and deveined
1/4 pound scallops
1 medium fillet of tilapia, cut into 1″ pieces
Heat olive oil over medium-high heat in a large soup pot. Add the onion and celery and cook, stirring, until slightly softened, about 5 minutes.
Add the garlic, thyme, bay leaf, and red pepper flakes and cook, stirring, an additional 1 minute. Stir in the tomato paste. Add the wine, bring to a boil and cook over medium-high heat for 3 mintues.
Add the tomatoes with their juices and the water and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the vinegar, salt, and pepper. Add the shrimp, scallops, and fish. Reduce the heat and simmer, until everything is just cooked, about 5 minutes. Divide among 4 bowls.
Source: Ellie Krieger’s “So Easy: Luscious, Healthy Recipes for Every Meal of the Week,” p. 199