https://www.copymethat.com/r/x1VwVSXpc/monterey-bay-cioppino/
69517743
QCQOUzo
x1VwVSXpc
2024-05-13 17:24:58
Monterey Bay Cioppino
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Ingredients
- subheading: Marinara:
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and sliced thin
- 3 garlic cloves, sliced thin
- ¾ teaspoon salt
- 1 (15-ounce) can tomato sauce
- 1 cup canned tomato puree
- ½ cup chopped fresh basil
- 1 tablespoon packed light brown sugar
- 1 ½ teaspoons Worcestershire sauce
- ¼ teaspoon ground cinnamon
- subheading: Cioppino:
- 1 ½ pounds skinless sea bass fillets, 1 to 1 ½ inches thick, cut into 1 ½-inch pieces
- 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
- 12 ounces large scallops, tendons removed, cut in half horizontally
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1 pound mussels, scrubbed and debearded
- ½ cup chopped fresh basil
- ¼ cup dry sherry
- 3 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon saffron threads, crumbled
- 2 (8-ounce) bottles clam juice
- 1 (12-inch) baguette, sliced and toasted
- Lemon wedges
Steps
Directions at cookscountry.com
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