RACHEL RAY CASSEROLES RECIPES

Name: Cioppino: A Fine Kettle of Fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 healthy servings
Ingredients: 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil; 1 teaspoon crushed red pepper flakes; 2 to 3 flat fillets of anchovies, drained; 6 cloves garlic, crushed; 1 bay leaf, fresh or dried; 2 celery ribs, chopped; 1 medium onion, chopped; 1 cup good quality dry white wine; 1 (14-ounce) container chicken stock; 1 (32-ounce) can chunky style crushed tomatoes; 4 sprigs fresh thyme, leaves removed (about 1 tablespoon); 1 handful flat-leaf parsley, chopped; 1 1/2 pounds cod, cut into 2-inch chunks; Salt and pepper; 8 large shrimp, ask for deveined easy-peel or peel and devein; 8 sea scallops; 16 to 20 raw mussels, scrubbed; A loaf of fresh, crusty bread, for mopping

CIOPPINO: A FINE KETTLE OF FISH RECIPE | RACHAEL RAY ...

Cioppino: A Fine Kettle of Fish Recipe | Rachael Ray ... image

I am half Sicilian, so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead — it uses five varieties of seafood, all in one pot. Now that's a happy holiday!

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 healthy servings

Number Of Ingredients 18

Ingredients

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

Steps:

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

GRILLED SHRIMP RECIPE | RACHAEL RAY | FOOD NETWORK

Grilled Shrimp Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

Steps:

Preheat griddle or grill pan over high heat.
Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

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