fishermans cioppino stew, pronoice cho-pee-no.

Name: Fishermans Cioppino stew, pronoice cho-pee-no.
Cuisine: Italian
Ingredients: 5 small shallots; 1 cup(s) claim juice; 1 large red pepper; 3 dash(es) oregano, fresh; 1 sprig(s) thyme, leaves; 3 cup(s) water; 2 cup(s) pinot grigio wine; 2 cup(s) crush tomatoes; 3 teaspoon(s) butter; 1 medium slice of salmon; small garlic mince

Cioppino stew, with grill Romaine lettuce & A Rutabagus patie

review

Recipe by

Punjab Punjabee

@Punjab_Punjabee

Aberdeen, MD

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

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method Grill

Ingredients For fishermans cioppino stew, pronoice cho-pee-no.

5 sm

shallots
1 c

claim juice
1 lg

red pepper
3 dash

oregano, fresh
1 sprig

thyme, leaves
3 c

water
2 c

pinot grigio wine
2 c

crush tomatoes
3 tsp

butter
1 md

slice of salmon
sm

garlic mince

How To Make fishermans cioppino stew, pronoice cho-pee-no.

1
The 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.

2
the 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
3
Romaine lettuce is oil an added a liquid smoke sauce then place on grill
4
compliment with stone fire breads or focaccia bread and a basil Pesto spread.
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