Rosh Hashana Cioppino
Cara
Serving this on the 2nd day of Rosh Hashana has become a tradition that I hope continues for many years. The taste varies incredibly based on how strong the fennel is that year.
ingredients
- 3 TB extra-virgin olive oil
- 3 cloves minced garlic
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped fennel
- 5 small tomatoes diced
- 1 TB tomato paste
- 2 TB red wine vinegar
- 1/2 cup dry red wine
- 1/2 cup cold water
- 1/4 cup minced parsley
- 1 TB sugar, or to taste
- 1 TB fennel seeds
- salt
- freshly ground black pepper
- 2 pounds halibut. (although cod, bass or red snapper are acceptable substitutes) cut into 1-inch dice
directions
- 1
heat oil in a large heavy pot over medium heat. Add garlic, onions, celery and fennel, and saute until soft but not brown,about 5 minutes.
- 2
Add tomatoes, tomato paste, vinegar, wine, water, parsley, sugar, fennel seeds and salt and pepper to taste. Bring to a boil and cook for 10-15 minutes. Add fish, and cook, covered, until fish is cooked through, but still firm, about 5 minutes. Serve immediately in heated shallow soup bowls.
Source: Cara
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