Keto Low Carb Cioppino Recipe – A Fine Kettle of Fish with Michael’s Home Cooking

Keto Low Carb Cioppino Recipe – A Fine Kettle of Fish with Michael’s Home Cooking

July 21, 2019 35 By William Morgan


let’s make some cioppino it’s a recipe
from Julie here on YouTube and I’d love
for you to go check her out I’m gonna
use some scallops I actually have about
these yesterday and I have a few more
that I’m going to defrost and use and
some shrimp and some cod fish cod I’m
gonna use a bay leaf and some thyme and
parsley celery olive oil as she uses
white wine now I tend to use vermouth
instead because I’m not much of a wine
drinker and this is a very good
substitution for white wine and chicken
broth I’m GU using and some red red
pepper crushed red pepper chili flakes
some crushed Tomatoes some anchovies
onion and garlic and I believe that’s
everything and let’s get started let’s
add olive oil to the pot about three or
four tablespoons well that’s enough
there are four tablespoons I’m on
medium-high heat add the teaspoon of red
chili flakes just we’re going to work on
flavoring the oil here I’m gonna add
three and Shelbys
that’s what I had
and Bingley
six cloves of garlic
smell the garlic I’m going to go ahead
and add the celery
two ribs of celery about half in the
onion probably a little bit over a cup
well cook this up till it’s soft I turn
this down the medium heat and I’m going
to add four sprigs of thyme 1 cup of the
vermouth or you can use white wine like
Chardonnay and I’m going to let this
wine reduce down to half the that wine
or the vermouth has reduced down I’m
going to add my tomatoes my crushed
tomatoes 28 ounce can and don’t worry
I’ll get everything now that that can
add the chicken broth 2 cups and once
this comes up back up to a simmer I’m on
medium heat I’m going to let it simmer
and gently bubble for five minutes it’s
simmered away for about five minutes
and if you see the bay leaf or any of
the time in here go ahead and take them
out but don’t obsess over it just time
in the bay leaf Inn but given their
flavors and you want to go ahead and
taste it now for salt make sure it has a
good taste
and definitely definitely needs some
salt and stir that salt in and taste it
again
make sure it tastes right we keep doing
this until you like it with the salt a
little bit more time add the fish the
fish is actually still a little bit
frozen and so I’m going to put the lid
on here let this go about five minutes
with the fish in there it’s been five
minutes for the fish
let’s give it a stir add the scallops
have the shrimp
make sure it’s seasoned correctly now
you know before you add this you cover
it back up cover it and let it go
another ten minutes you want to check it
make sure it’s bubbling and let it
bubble for ten minutes
it’s been 10 minutes this has been
bubbling away I’m go ahead and turn the
heat off add the parsley it’s 1 bunch
parsley chopped up add this in there and
this is Ray to serve I left a couple
shrimp that were unpeeled with the rest
of it’s peeled just for presentation
that you know the shrimp’s in there
let’s give it a taste
this is really nice
me
really good
you’ve gotta try it check out Julie’s
channel and thank you so much for
watching