SCOMA'S-INSPIRED WARM CIOPPINO SALAD

Scoma's-Inspired Warm Cioppino Salad image

Number Of Ingredients 18

Previous Next

1 tablespoon plus 1 1/2 teaspoons olive oil
1 clove garlic minced
1/2 cup chopped onion
1/2 cup red wine
1 teaspoon chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
3 cups tomato sauce
4 ounces rock cod filets cut into 1 inch cubes
4 ounces clams (without shells)
4 ounces prawns
4 ounces sea scallops
3/4 cup fish stock or clam juice
4 ounces crab meat or whole cooked crab, cleaned and cracked
4 ounces medium sized shrimp shelled and deveined
salt to taste
black pepper to taste
1 1/2 cups fresh spinach torn into bite sized pieces
1 to 1 3/4 pound Bread Bowl

Steps:

1. Heat 1 tablespoon of the olive oil in a large pot over medium-low heat. Add the garlic and sauté 1 minute, then toss in the onions, and continue to sauté 2 minutes. Stir the wine into the pot along with the oregano and basil, and continue to cook until the liquid is reduced by half. 2. Add the tomato sauce, cod, clams, prawns, and scallops. Increase the heat and bring the ingredients to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. 3. Add the fish stock, crabmeat, and shrimp. Simmer 1 minute and add the salt and pepper. Remove the pot from the heat and set aside. (At this point, you can spoon this hot cioppino into a bread bowl and serve it as a stew.) 4. Preheat the oven to 350°F. 5. Heat the remaining 1 1/2 teaspoons of olive oil in a small skillet over low heat. Add the spinach and sauté for 1 minute,or until just wilted. 6. Warm the bread bowl in the oven for 2 to 3 minutes. Carefully remove the warm bowl, and add the spinach. Reserving the broth, drain the hot cioppino and add it to the bread bowl. Drizzle with 3 tablespoons of the reserved broth. 7. Serve the warm salad with the remaining broth on the side. Save any unused broth for another recipe.

Nutrition Facts : Nutritional Facts Serves