Cioppino
- SERVES
- 2
- COOK TIME
- 35 Min
Thank you, San Francisco, for this delectable creation!
What You'll Need
- 1 tablespoon olive oil
- 1 bunch scallions, cut into 1/4-inch slices
- 2 tablespoon chopped fresh parsley
- 2 garlic cloves, chopped
- 1 can (8 ounces) tomato sauce
- 3/4 cup to 1 cup dry white wine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound white-fleshed fish fillets (cod, haddock, or sole)
What to Do
- In a large skillet, heat the oil over medium-high heat; add the scallions, parsley, and garlic. Saute for about 2 minutes, then add the tomato sauce, wine, salt, and pepper. Reduce heat and simmer, uncovered, for about 12 minutes.
- Meanwhile, wash the fish fillets and pat dry. Place them in the sauce in a single layer. Simmer, partially covered, for 7 to 8 minutes, then turn the fish and continue simmering for another 8 to 10 minutes, or until the fish flakes easily with a fork.
Notes
Cooking times may vary, depending on the thickness of the fish. Serve this in a bowl with traditional San Francisco sourdough bread or any other crispy bread so you can sop up the juices. Mmmm!!