> Italian > Seafood Cioppinno Pasta with Garlic Toasts

Ingredients

¼ cup Olive Oil
18-24 slices Baguette
2 clove Garlic, peeled
3-4 tbsp Olive Oil
6 cloves Garlic, minced
2 medium Onions, diced
1 large Fennel Bulb, sliced thin
1 cup Crisp White Wine
4 cups Fire Roasted (or regular) Diced or Crushed Tomatoes
2 tbsp Fresh Marjoram Leaves
1 tbsp Fresh Thyme Leaves
½ lb Mussels, scrubbed & de-bearded
½ lb Small Clams, scrubbed
½ lb large Prawns, peeled & de-veined
½ lb Thick White Fish (cod, bass or tilapia), cut into 1 inch chunks
1 lb Penne or Rotini Pasta
¼ cup Parsley, minced
Salt & Pepper to taste

Seafood Cioppinno Pasta with Garlic Toasts

Meal: Lunch
Cuisine: Italian
Ingredient: Seafood
Season: Spring
Contributor: Kitchen on Fire

Directions

Serves 6

Preheat the oven to 400°.
Place the ¼ cup olive oil on a plate. Dip on side of each baguette slice in the oil & place onto a sheet tray. Season with salt & pepper; place into the oven for about 10-12 minutes until golden brown. Remove from the oven & let cool slightly. Rub the garlic cloves over the golden side of the toasts.
Season the prawns & fish with salt & pepper & pick through the mussels (to get rid of the “bad” ones).
Heat a 6qt chef's pan on med-high to high heat. Sauté the garlic, onions & fennel; sauté for about 5-6 minutes until the onions are translucent. Add in the wine, tomatoes, marjoram & thyme; bring to a boil, then reduce to a simmer for about 10-15 minutes.
Cook the pasta in salted boiling water in an 8qt straining stockpot until just done.
Stir in the seafood & cover with the lid; continue to simmer for about 6-10 minutes until the mussels have opened & the prawns & fish are just about done.
Drain the past & stir into the sauce. Season with salt & pepper, garnish with parsley & serve with garlic toasts.

Equipment

-sheet tray

-plate

-bread knife

-cook's knife

-8qt straining stockpot

-6qt chef's pan

-wood spoon or spatula

Recommended Product

8 Qt. Covered Wide Stockpot

This can be your pasta pot, but it’s also great for cooking up a big batch of chili or gently simmering a piquant stew. It features a large cooking surface to brown or sear meats and ample room to add additional ingredients to complete a one-dish meal. The lid fits snugly to lock in moisture and flavors, making this pan perfect for the long, slow braising process. Built wider than it is tall, it is designed to perform flawlessly on the stovetop or in the oven, where its shape proves an efficient fit when used as a casserole. The pan's nonstick surface allows you to cook with less oil and takes the scrubbing out of cleanup.

This Circulon Elite saucepot features a streamlined profile that marries form with function. Crafted of dark, charcoal gray hard-anodized aluminum, it heats up quickly and spreads heat evenly, preventing hot spots that burn your food. With metal-utensil safe nonstick both inside and out, cleanup is a breeze. The TOTAL® Food Release System of unique “Hi-Low” waves reduces surface abrasion, and is coupled with DuPont’s™ advanced 3-layer nonstick to deliver extraordinary food release and exceptional durability. The shatter-resistant tempered glass lid, bound by a gleaming rim of reinforcing stainless steel, allows you to watch food cook while flavors and nutrients are kept inside the covered pan. Its comfortable cast stainless steel handles features ergonomic silicone grips that are oven safe to 400 degrees.

Circulon Elite cookware redefines comfort and convenience with superior performance that will last for years. Lifetime satisfaction - guaranteed!

More Details >>