San Francisco Cioppino
Procedure
My Critique - I agreed, there was an oil slick on top of the dish
Group Critique - Tasty
- 1 Heat the oil and cook the onion, leek, green pepper, garlic, celery, and carrot until tender, about 3 minutes.
- 2 Add the tomato and cook 3 minutes. Add the tomato paste, fish fumet, wine, lemon juice, and bay leaf. Simmer 30 minutes. Remove the bay leaf.
- 3 Add the fresh herbs and correct seasoning. Set aside.
- 4 Clean and steam the mussels and clams in the water until the shells open. Save the cooking liquid and strain it through cheesecloth. Add the cooking liquid to the sauce.
- 5 Add the fish and simmer 3 minutes. Add the shrimp and scallops and simmer 2 minutes.
- 6 Add the hot sauce and return the mussels and clams to the pot; heat 1 minute.
- 7 Divide the fish and shellfish evenly into warmed soup bowls. Ladle the sauce over the seafood and sprinkle with parsley.
My Critique - I agreed, there was an oil slick on top of the dish
Group Critique - Tasty