HEARTY SEAFOOD CIOPPINO PASTA

HEARTY SEAFOOD CIOPPINO PASTA image

Yield 4 people

Number Of Ingredients 21

1/2 lb cod fillets (tilapia or white fish)
20 mussels, scrubbed and debearded
1/2 medium or large shrimp, peeled and deveined
1/2 squid, gutted and cut into desired pieces
1 or 1.5 lb thin spaghetti or vermicelli
1 loaf French bread baguette, cut into desired pieces
1 26 oz. bottle spaghetti sauce of preference
1 24 oz. canned diced tomatoes
1/2 cup water (rinsed from bottle or can sauce)
1/2 tsp paprika
1 tbsp olive oil
1 tsp crushed red pepper
4 garlic cloves, finely minced
1 cup water
1 tbsp dried parsley
1/2 tsp dried basil
1/4 tsp dried thyme
1/2 tsp dried fennel
1/2 cup dry white wine
1 tsp salt
1/4 tsp black pepper

Steps:

In a large pot over medium heat, heat the olive oil and cook the minced garlic and red pepper until fragrant. Then add parsley, basil, fennel, oregano, thyme, tomato sauces with juice, water, and paprika. Let sauce ingredients combine on medium heat for about 10~15 minutes and add the white wine a little at a time. Meanwhile, prepare the seafood accordingly. If using frozen ingredients (like us), simply run them through water a few times and clean for dirt, sand, or debris, especially the mussels. Cut squid into desired pieces. Rubbing or cracking salt is optional but recommended on the squid and fish. Add the seafood pieces into the pot and let simmer on low for 30 minutes. It should bubble slightly so set heat accordingly. Sample the sauce; add salt and pepper to taste. Cook the noodles according to package directions, but be sure to add generous amoung of salt to taste and prevent sticking. Rinse in a colander and set aside. Prepare the bread by cutting into desire pieces, spreading butter, and toasting on the broil setting until browned. Sprinkling parsley flakes or garlic powder is optional. Combine the warm noodles with the sauce and serve hot immediately with toasted bread, or top cioppino sauce on noodles. Enjoy!