Mediterranean Swordfish Cioppino

Tonight I made a cioppino from Great Bowls of Fire. I love the combination of the swordfish and the shrimp in the tomato and fish-stock based broth. The recipe calls for a quarter cup of dry red wine — the one we used was so dark it almost gave the broth a purplish hue!

Chris says:

I loves me some cioppino! This is one of those GBOF recipes that you don’t really notice the heat.

Lisa says:

It tastes really good. Hmm, did you butterfly the shrimp?

Chris says:

Yeah, why?

Lisa says:

Makes it look like calamari or body parts or something.

Chris says:

Well that sounds appetizing; let’s eat!

Mediterranean Swordfish Cioppino
1 tbsp canola oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
2 serrano peppers, seeded and minced
3 cups fish stock
1 14 oz can stewed tomatoes
1/4 dry red wine
2 tsp dried oregano
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
3/4 lb swordfish steak, cubed
1/2 lb medium shrimp, peeled and deveined
1/4 tomato paste
1/4 cup parsley

Heat the oil over medium high heat in a large saucepan. Add the onion, bell pepper, garlic, and serranos and cook for 5 minutes, stirring frequently. Add the fish stock, stewed tomatoes, wine, oregano, basil, pepper, and salt and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally.
Add the swordfish and shrimp and return to a simmer. Cook for 15 minutes over medium heat, stirring occasionally. Stir in the tomato paste and parsley and cook for 5 minutes more.

4 Servings

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