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What pairs well with tomato seafood sludge?


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What pairs well with tomato seafood sludge?

nja | Dec 9, 2003 01:47 AM

Over the weekend I made some cioppino. For those that are unfamiliar with the dish, cioppino is a seafood and tomato stew made popular by Italian immigrants in San Francisco. The ingredients in my cioppino were:

olive oil
fresh basil
Italian parsley
fresh oregano
fresh thyme
red chile flakes
canned diced tomatoes
tomato sauce
fish stock
mussel, crab, & clam steaming liquids
white wine
live dungeness crabs
live manila clams
live black mussels
tiger prawns
true red snapper

The stew was fantastic, but there was too much left for us to finish. I removed all shells and bones from the leftovers, blended them thoroughly, and strained. I was expecting a red fish soup. What I got instead was:


Orange-brown, thick, viscous, tomato and seafood flavored sludge.

What should I do with it now? The picture below is deceptive, that's a ten quart stockpot and there's about four quarts of sludge now chilling in my freezer. So far I'm thinking:

- add some cream and use it as a pasta sauce
- bake another whole fish in it, a la veracruzana-like

What would you do with a tomato seafood sludge?


PS: It tastes good.



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