CIOPPINO ⅓ cup (75 ml) vegetable oil ½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)
1½ cups (375 ml) chopped onion ½ cup (125 ml) chopped celery 3 garlic cloves, minced or crushed 1½ cups (375 ml) dry white wine, divided 1 tsp (5 ml) dried oregano ¼ tsp (1 ml) pepper flakes, or to taste 1 x 796 ml (27 oz) can crushed or stewed tomatoes 1 cup (250 ml) clam juice 1 large bay leaf 1½ cups (375 ml) water 18 to 20 clams 1 18 to 20 mussels 1 1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks 12 large prawns, shelled (tail on) and deveined salt and pepper, to taste
¼ cup (60 ml) finely chopped fresh parsley 1 to 2 tbsp (15 to 30 ml) lemon juice, to taste parsley and lemon wedges or slices, for garnish 1 In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes. 2 Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning. 3 Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated. 4 Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes. 5 In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5 minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels. 6 Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder. 7 Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering
9 Create stacks consisting of a single slice each of green zucchini, tomato, yellow zucchini and eggplant. Lean each stack along the outer edge of the skillet or baking dish with the tomato sauce. Similarly, repeat layering the stacks on their sides to form inner circles. 10 Generously drizzle with 2 tbsp (30 ml) olive oil and season with salt and pepper. Cover the surface with pre-cut parchment paper and bake for about 40 minutes. 11 In a small bowl, mix pesto and 2 tbsp (30 ml) olive oil and set aside. 12 Remove baking dish from oven and discard parchment paper. Drizzle pesto mixture on top and return to oven, uncovered, for another 15 minutes. 13 Remove from oven and garnish with basil leaves, as desired. Serves 4 to 6 PAIRS WITH MASI CAMPOFIORIN RIPASSO VENETO APPASSIMENTO Italy $24.99 155051 CHÂTEAU BARBEBELLE ROSÉ FLEURI AIX EN PROVENCE ROSÉ France $19.99 150519
1 Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.
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