fishermans cioppino stew, pronoice cho-pee-no.
The Appetizer is the Grill Romaine lettuce, the entree is the grill Rutabagus and the main cource is the fishermans Cioppino stew and a basil Pesto spread for the focaccia bread
prep time
cook time
method
Grill
yield
Ingredients
- 5 small shallots
- 1 cup claim juice
- 1 large red pepper
- 3 dashes oregano, fresh
- 1 sprig thyme, leaves
- 3 cups water
- 2 cups pinot grigio wine
- 2 cups crush tomatoes
- 3 teaspoons butter
- 1 medium slice of salmon
- small garlic mince
How To Make fishermans cioppino stew, pronoice cho-pee-no.
-
Step 1The stew, prepare all ingredients in a medium size pan. bring to boil until wine has condense. add precook salmon, shallots, and cook until shallots has open. if using fresh thyme remove thyme. You can allso use claim sauce in replace of claim juice.(but the claim sauce must be render) and off coure butter. -
Step 2the Ruttabagus, (1 large) remove oter layer of ruttabagus, bring to boil, until tender, in a large bowl ad 2 egg whites and crush dried corn bread. use a fry coating place in oil to fry.33
-
Step 3Romaine lettuce is oil an added a liquid smoke sauce then place on grill
-
Step 4compliment with stone fire breads or focaccia bread and a basil Pesto spread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes