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Tuesday, January 25, 2011

Cioppino with Kohlrabi from Jennifer Woods via Chow Bella (Phoenix New Times Food Blog)

Jennifer Woods
Cioppino with Kohlrabi, say that three times fast

Cioppino with Kohlrabi
adapted from this recipe

1 T butter or olive oil

1 onion, chopped

2 cloves garlic, minced

3 kohlrabis,
-bulbs peeled* and diced
-greens with stems removed and leaves chopped (I had spinach that needed to get eaten, so I used that instead of the kohlrabi greens in the picture)

1/3 cup dry sherry

2 teaspoons of italian seasoning

1 bay leaf

28 oz can of diced tomatoes with juice

2 cups of chicken stock, or thereabouts (or water or fish stock, whatever liquid you have - I used water and a few teaspoons of Better than Bouillon)

1 1lb bag of Seafood Blend from Trader Joe's

Salt and Pepper to taste

Crusty sourdough, for serving

Heat a large stock pot over medium heat and cook the onion and kohlrabi until the onions are translucent and the kohlrabi is slightly cooked. Add the garlic and and cook 30 seconds more. Add the sherry to deglaze. Pour in the tomatoes, slip in the stock, sprinkle the italian seasoning, toss in the bay leaf and bring to a boil. Turn heat to low and simmer for about 20 minutes or until the kohlrabi is tender. Just before serving, heat up your bread in a hot oven and add the seafood to the soup. By the time the pot comes back to a boil, the fish should be done. Add salt and pepper to taste and dig in.

*You can peel the kohlrabi using a peeler or just a knife - that's what I do. I found a wacky video on youtube to help (and entertain): Swami Durchananda singing Janis Joplin and peeling kohlrabi.

1 comment:

  1. Hey, thanks for the post. I hope you liked the recipe!