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2 tablespoons vegetable oil
¾ cup chopped onion
1½ cups chopped red pepper
2 (4-ounce) cans chopped green chilies
4 tablespoons all-purpose flour
¾ teaspoon cumin
Preheat skillet at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in flour and cumin; cook 1 minute. Add
broth and potatoes; bring to a boil. Reduce heat to 210°; cover and simmer 18 to 20 minutes or until potatoes are tender and liquid is
thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.
9 servings (serving size 1 cup)
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1 (14½-ounce) can diced tomatoes
1 cup white wine
1 cup fish stock
2 tablespoons tomato paste
1 bay leaf
1 star anise (or ½ teaspoon five spice powder)
Preheat skillet at 325º. Add olive oil and onions; sauté 4 minutes. Add garlic and sauté 1 minute. Add tomatoes, wine, stock, tomato
paste, bay leaf, star anise, basil, oregano, rosemary, and pepper flakes; cook uncovered about 3 minutes. Reduce heat to 250º; cook
covered 15 minutes. Uncover. Add clams (in shell) and cook 7 minutes. Add cod and cook an additional 5 minutes. Add shrimp and
cook 3 minutes or until both cod and shrimp are opaque. Discard any clams that do not open. Turn off heat and sprinkle with parsley.
6 servings
*
Scrub clams and soak 30 minutes in cold water to release any sand in the shells. Drain before using in recipe.
Presto Tip: Mild fish, such as haddock or tilapia, can be substituted for cod.
Pasta Sauce
2 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
8 medium tomatoes, peeled and coarsely chopped (about
2 pounds)
8 ounces fresh mushrooms, sliced
1 bay leaf
½ cup beef broth
Preheat skillet at 300°. Add olive oil and onions; sauté 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, mushrooms, and bay
leaf. Cover and cook 5 minutes. Reduce temperature to 200° and continue to cook until tomatoes are softened and lose their shape,
about 30 minutes. Stir in broth, tomato paste, brown sugar, basil, oregano, salt, pepper, and fennel seed. Allow mixture to simmer,
uncovered, until desired consistency is reached, about 30 to 45 minutes. Stir in vinegar.
Serve sauce with your favorite cooked pasta.
Makes 8 cups
Corn, Pepper, and Potato Chowder
Cioppino (Seafood Stew)
Fresh Tomato and Mushroom Marinara
12
3 cups chicken broth
3 cups peeled, cubed red potatoes
3 cups frozen whole kernel corn, thawed
1½ cups milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon dried red pepper flakes
12 littleneck clams*
1 pound cod, cut in 2- to 3-inch pieces
1 pound raw shrimp, peeled and deveined (31 to 40 count)
¼ cup chopped flat leaf parsley
1 tablespoon tomato paste
1 tablespoon packed brown sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon fennel seed
2 teaspoons balsamic vinegar
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