Update output_topic_details.txt

output_topic_details.txt

@@ -368,3 +368,42 @@ Fresh cilantro for garnish
 Instructions
 1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.
 
+Topic: Fish
+
+Topic: Cioppino Seafood Stew With Gremolata Toasts
+Description:
+Total Time	1½ Hours
+Author Rhoda Boone
+Yield	Makes 6 servings
+Ingredients
+3 garlic cloves, divided
+2 tablespoons extra-virgin olive oil
+¾ cup finely chopped onion
+½ cup packed sliced fennel
+¼ cup finely chopped celery
+1 teaspoon kosher salt, divided
+½ teaspoon freshly ground black pepper, divided
+½ teaspoon red-pepper flakes
+½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large
+½ tablespoon tomato paste
+1 teaspoon dried oregano
+1 cup dry white wine
+1 15-ounce can crushed tomatoes
+2 bay leaves
+1 8-ounce bottle clam juice
+1½ cups seafood stock or vegetable broth
+½ stick (4 tablespoons) unsalted butter, room temperature
+3 tablespoons chopped flat-leaf parsley, divided
+½ teaspoon lemon zest
+1 baguette, sliced and toasted
+1 pound littleneck clams, soaked in water for 1 hour
+½ pound medium tail-on shrimp, peeled and deveined
+1 pound mussels, scrubbed and de-bearded
+½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
+Instructions
+1. Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
+2. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
+3. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in ¼ teaspoon each salt and pepper. Taste and adjust seasoning.
+4. Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
+5. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
+6. Serve cioppino immediately in large soup bowls with gremolata toasts alongside.