Julho 31, 2010 | Visitas: 5
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Cioppino
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Ingredientes
  • 3 cloves garlic, minced
  • ¼ cup onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 1 cup olive oil
  • 2 cups tomato sauce
  • 1 (28 oz.) can tomatoes
  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram leaves
  • Salt and pepper to taste
  • ½ cup dry sherry
  • 2 rock lobster tails with shells, uncooked, cut into serving pieces
  • ⅔ pound raw shrimp, peeled and deveined
  • 1−1/2 pounds whitefish (haddock, halibut or cod), cut into serving pieces
  • 24 clams in shell, or 3 (7½−oz.) cans minced clams, drained

Preparacao
  1. Cook garlic, onion and parsley in hot olive oil until onion is tender. Add
  2. tomato sauce, tomatoes, oregano and marjoram. Add 1½ cups water, salt and
  3. pepper. Stir. cover tightly. Bring to a boil. Reduce heat and simmer,
  4. uncovered, 20 minutes. Add sherry and simmer another 10 minutes. Stir in
  5. remaining ingredients, adding clams last. Cover. Bring to a boil. Reduce
  6. heat and simmer 15 minutes. Serve hot with French bread.

 

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