Cioppino with linguine
Makes 4 servings
The Italians don't use cheese on fish nor is Cioppino served on pasta. Let's call this "culinary license." The ingredient list is lengthy. The time required is not. The satisfying and aromatic topping can be prepared while the linguine cooks.
12 ounces linguine
1 tablespoon olive oil
½ green bell pepper, finely chopped
½ cup finely chopped onion
1 ½ teaspoons minced garlic
2 (14-ounce) cans tomatoes with Italian herbs
¼ cup coarsely chopped fresh basil or 1 teaspoon dried basil
1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
¼ teaspoon red pepper flakes, or to taste
12 ounces cod fillet (or other firm white fish such as sea bass, flounder, or grouper), cut into 1-inch squares
8 ounces medium (26 to 30 count) shrimp, peeled and deveined, tails on if desired
1 tablespoon lemon juice
Salt and pepper to taste
Freshly shredded Parmesan cheese for garnish
Cook the linguine according to package instructions.
Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring occasionally, for 2 minutes or until the onion is tender. Stir in the tomatoes, basil, thyme, and red pepper flakes. Cover and cook, stirring occasionally, for 3 minutes.
Add the cod; cook for 2 minutes, stirring occasionally gently so the fish will not be broken into pieces. Stir in the shrimp; continue to cook for 3 minutes or until the cod and shrimp are thoroughly cooked. Stir in the parsley, lemon juice, salt, and pepper.
When the linguine is done, drain well.
Transfer the linguine to shallow bowls. Top with the fish stew and garnish with Parmesan cheese.
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