brown ale cioppino
PREP TIME 20 mins, COOK TIME 55 mins
1 tbsp butter
1 tbsp olive oil
2 garlic cloves, crushed
1 onion, roughly chopped
2 shallots, sliced
1 celery stalk, including greens, sliced
2⁄3 cup tomato paste
salt and freshly ground black pepper
1 tsp red pepper flakes
2 x 14oz (400g) can chopped tomatoes
1 cup dry white wine
4 1⁄4 cups hot fish stock
1 1⁄2 cups brown ale
6–12 top neck clams, fresh in shells
6–12 mussels, fresh in shells
6oz (175g) salmon fillet, cut into bite-sized pieces
1lb (450g) large shrimp, heads on, peeled, and deveined
crusty bread, to serve
1 In a large, heavy-based pan, heat the butter and oil over medium heat and add the garlic, onion, shallots, and celery. Cook, stirring occasionally, for 5–7 minutes. Stir in the tomato paste, season with salt and pepper and the red pepper flakes, and cook, stirring, for 1–2 minutes.
2 Add the tomatoes with their juices, wine, stock, and ale. Stir to incorporate. Reduce the heat to a simmer and cook for 35 minutes.
3 Scrub the clams and mussels, discarding any that stay open when tapped. Add them to the pot and simmer for 5 minutes, or until they open. Discard any that do not open.
4 Stir in the salmon and shrimp, and simmer for a further 5 minutes, or until the shrimp are pink and the salmon is cooked through. Season to taste and serve hot with crusty bread.
|brown ale cioppino|