CIOPPINO, MY VERSION

I felt like eating cioppino today, it is one of the Italian dishes I love. I found shrimps and red snapper fillets in my freezer and clams I that are open because they were cooked the day before But it doesn't matter; I saved the juice to add to the soup. 

The beauty of this recipe is that you can add any seafood you want; so anytime you make cioppino, just cooked what is available. I thought I’d make it a one-dish meal so I added carrots, spinach and cabbage. And why not? 

I decided to cook the cioppino in my sukiyaki bowl, it is just the right size for a recipe for two. It could keep the cioppino warm while I serve it; no need to transfer into a serving dish. 

      INGREDIENTS 

3 tbsps butter

1 tbsp canola 

1/2 cup celery leaves, chopped 

1/2 cup chopped leeks

1 cup chopped onions

1 tbsp minced garlic

1/2 tsp dried thyme 

1/2 tsp mixed dried herbs

1 tsp dried basil

1 tall can tomatoes 

1/4 kilo shrimps, peeled and deveined 

1/4 kilo red snapper fillets 

1 cup white wine

2-3 cups water

salt and pepper to taste 

PROCEDURE 

-in my sukiyaki bowl, I put 3 tbsp butter and 1 tbsp canola

-once the butter melted, I added the garlic, onions, celery leaves and leaks until the onion softens. 

I added the wine, the dried herbs, tomatoes, 1 cup water, salt, pepper. I covered until it boiled. 

-I then put in the fish, shrimps and clams and I stirred to incorporate everything. I covered and allowed to boil for a minute. 

-I put in the steam veggies, salt and pepper to taste. 

I sprinkled the chopped celery leaves and leeks. 

And this dish is done! It is best eaten with crusty btread