Recipe
Cioppino
An Italian Supper from Forever Gardens by Nan

2-4 Tablespoons Italian Dipping Oil

1 very large yellow onion


3 large stocks celery


1 handful (1/2 to 1 cup) fresh Italian parsley, or curled parsley


1/2 tsp. coriander, thyme, and basil


1/2 tsp. crushed fennel seeds


1 bottle Clamato juice


4 Italian (Roma) tomatoes


2 cups white wine


1 pound large scallops


1 pound small clams


1 pound shrimp with tails


1 pound crab meat


Hot Bread

1 loaf of bread


1/4 cup or so Italian Dipping Oil


1/4-1 tsp. garlic powder, if desired


Cheese of choice
         Shake & pour Italian dipping oil into frypan placed on medium heat. Cover. Chop yellow onion and celery. Add to frypan. Tossing to coat. If dry, add dash more dipping oil. Cover. 

     Chop washed parsley, and add to frypan, tossing. Cover. Gather spices and get crockpot. Pour sauteed vegetables into crockpot placed on high. Add spices and Clamato juce . Stir and cover. 

     Chop tomatoes, and add with wine. Cover. Rinse scallops. Quarter each scallop, and add to crockpot along with clams, shrimp, and crabmeat. Stir gently. Cover for one hour, or until bubbles start to form. Turn heat down to low. Gently stir. Cover and simmer for at least another hour before serving, and preferably 4 or 5. 

     Serve with Hot Bread.

Hot Bread

     Slice loaf of Italian or French bread. Shake and pour Italian Dipping Oil into small bowl. If desired, add garlic powder to taste. Stir. 

     Using pastry brush, paint bread slices with Dipping Oil. Lay on baking sheet oil side up. Add mozarella, parmesan, or any favorite cheese. Broil until bubbly or slightly browned. 

     Serve with Cioppino. 
 


Italian Dipping Oil
Made with home grown herbs;
no chemicals, pesticides, or preservatives.


 

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