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Waste not, want not…

This past weekend, my husband and I had the pleasure of cooking dinner for some dear friends of ours.  As is my custom, I ended up buying far too much shellfish for the seafood pasta main dish.  Thankfully I was able to use the leftover seafood to make a delicious and easy Cioppino for Monday night’s dinner.  The seafood was originally cooked in white wine, tomatoes, garlic onion and a little lemon juice, so the flavors and the leftover broth easily blended into the soup.

The ingredients were simple–a can of whole, peeled tomatoes, a bottle of clam juice, some leftover white wine from the weekend dinner, red pepper flake, onion, garlic, fennel bulb, thyme, oregano and of course, olive oil.

First I sautéed minced garlic, chopped onion and finely chopped fennel bulb in the olive oil.  To that I added thyme leaves, chopped oregano and about a teaspoon of the red pepper flakes.  After the vegetables softened, I then added the tomatoes, which I had mashed by hand, the claim juice and the wine (about 1 1/2 cups).  I also added three bay leaves to the broth.  Let these ingredients cook in a covered pot for about 45 minutes and season to taste with pepper and a little salt.  I also added some freshly squeezed lemon juice to give it a nice kick of acid.

After I was pleased with the flavor of the broth, I added the seafood.  I had used Manila clams, mussels and squid.  Since my seafood was already cooked, the only thing needed was for it to heat thoroughly in the broth for a few minutes and avoid overcooking.  If you are using uncooked seafood, cook until the shellfish open (about 4-5 minutes).  Discard any that don’t open.

I was so glad that I was able to use that leftover seafood, because seafood is a pricey and precious commodity and I hate wasting food! It was so good with some crusty sourdough bread!

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This entry was posted in: Out and About

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Hello and thank you for visiting my blog, Salty Sweet Life! My name is Tracey and nothing makes me happier than cooking for my friends and family. Food is my passion, whether I'm trying out a new restaurant, delving into a cookbook or mixing up a cocktail.

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