Cioppino "Fish Stew" - Papa Jack

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Wayne's Words Archive

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Ingredients: 1 1/2-2 cups chopped onion, 1 1/2 cups chopped celery, 1 cup chopped green peppers, 3 cloves of garlic diced, 1 1/4 cups of virgin olive oil, 4 ea. 1 lb. cans of Italian tomatoes w/basil, 2 ea. 6 oz. cans of tomato paste, 4-5 cups of red wine, (I use Lambrusco) 1 lemon thinly sliced and remove the peel, 1 tsp. parsley, 1 tsp. basil, 1 tsp. oregano, 1 tsp. salt and pepper to taste. 3-4 lbs. of fresh fish cut in 2" cubes.

1-)Saute onion, celery, green pepper & garlic in virgin olive oil in a large pot or kettle. Cook over a low flame or setting until tender, usually 20-30 minutes.

2-) Add the Italian tomatoes, sauce & basil (best to cut up the tomatoes in smaller pieces before adding them), tomato paste, wine, lemon slices, parsley, basil, oregano, salt & pepper.

3-) Bring to a boil reduce heat, cover & simmer for 2-3 hours until it thickens. (Better known as cooking it down.)

4-) About 35-40 minutes before you are ready to eat, add the bass and simmer with the cover on.

This will feed 6 adults and a couple of kids depending how hungry everyone is. I usually make a double batch and freeze what doesn't get scarfed down. Because it takes a lot of time to chop and cook everything, you can also make this at home prior to leaving for the lake and freeze it in a large plastic container. When you have caught the fish and decide it's time for "Fish Stew", just thaw it out, bring it to a boil and add the fresh fish and simmer for 35-40 minutes. Goes great with a nice fresh tossed green salad, garlic bread & a glass or two of Chianti. Bon Apepit!
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