Ingredients
- ¼ cup Olive oil
- 18-24 slices Baguette
- 2 cloves Garlic, peeled
- 3-4 tbsp Olive oil
- 6 cloves Garlic, minced
- 2 medium Onions, diced
- 1 large Fennel bulb, sliced thin
- 1 cup Crisp white wine
- 4 cups Fired roasted (or regular) diced or crushed tomatoes
- 2 tbsp Fresh marjoram leaves
- 1 tbsp Fresh thyme leaves
- ½ lb Mussles, scrubbed & de-bearded
- ½ lb Small clams, scrubbed
- ½ lb large Prawns, peeled & de-veined
- ½ lb Thick white fish (cod, bass or tilapia), cut into 1 inch chunks
- 1 lb Penne or rotini pasta
- ¼ cup Parsley, minced
- to taste Salt & pepper
Seafood Cioppinno Pasta with Garlic Toasts
Meal: Lunch
Cuisine: Italian
Ingredient: Seafood
Season: Spring
Contributor: Kitchen on Fire
Directions
6 SERVINGS
- Preheat the oven to 400°F.
- Place the ¼ cup olive oil on a plate. Dip on side of each baguette slice in the oil & place onto a sheet tray. Season with salt & pepper; place into the oven for about 10-12 minutes until golden brown. Remove from the oven & let cool slightly. Rub the garlic cloves over the golden side of the toasts.
- Season the prawns & fish with salt & pepper & pick through the mussels (to get rid of the “bad” ones).
- Heat an Anolon Allure 6.5 Quart Covered Chef's Pan on med-high to high heat. Sauté the garlic, onions & fennel; sauté for about 5-6 minutes until the onions are translucent. Add in the wine, tomatoes, marjoram & thyme; bring to a boil, then reduce to a simmer for about 10-15 minutes.
- Cook the pasta in salted boiling water in an 8qt straining stockpot until just done.
- Stir in the seafood & cover with the lid; continue to simmer for about 6-10 minutes until the mussels have opened & the prawns & fish are just about done.
- Drain the past & stir into the sauce. Season with salt & pepper, garnish with parsley & serve with garlic toasts.
Copyright © 2005 Kitchen On Fire LLC
www.kitchenonfire.com
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8.25 Qt. Covered Stockpot
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