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-   -   Caiopino (http://www.flyfishingforum.com/flytalk4/showthread.php?t=2389)

isoh 03-18-2000 12:52 AM

Caiopino
 
Pronounced chow-peeno - Italian bouille bas:

1/2 pound hot Italian sausage
1/2 pound squid or fresh fish fillet
1/2 pound shucked sea scallops
6 medium shrimp, peeled and deveined
24 mussels, scrubbed and de-bearded (or use little necks)
1 cup tomato fillets, skinned with seeds out (canned sauce is ok, but don't use paste)
2 carrots, finely chopped
1 1/2 cups water (better yet use broth from poached fish)
1 cup dry red wine (any non sweet red wine is fine)
2 tablespoons olive oil
2 whole garlic cloves, minced
1 medium onion, chopped
1 tablespoon chopped basil (fresh is best)
1 teaspoon oregano
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon lemon juice
2 bay leaves
grated Romano cheese

Brown sausage over medium heat, drain and set aside
Saute garlic, onion, and carrots in olive oil until onion turns translucent
Add all spices
Add tomato and water and heat through
Add seafood and simmer for 30 minutes over low heat
Add wine, lemon juice, and sausage and let simmer for 45 minutes

Serve with grated cheese, crusty bread, and a bottle of chianti.

Make this for a spouse or friend and they are yours for the rest of the night http://216.71.206.188/images/flytalk/Wilk.gif

al

juro 03-18-2000 08:48 AM

RE:Caiopino
 
http://www.flyfishingforum.com/images/flytalk/gull.gif YUM!

Did I hear you say this would be offered at Terry's Cape Clave?


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