I made an awesome Cioppino last night. This dish was developed in the late 1800s by Italian fishermen who lived in San Francisco. It is made with a variety of fish and typically served over long pasta or toasted buttered bread. Because it has to be healthy, I served it with toasted whole wheat bread drizzled with olive oil and a pinch of salt. I browned the fish, shrimp and scallops before putting it in the stew for extra flavor. It really makes a difference.
Servings 6
Ingredients
1 large fennel bulb, thinly sliced
1 onion, chopped
4 shallots, thinly sliced
4 garlic gloves, minced
Red Pepper Flakes, to taste
1/4 cup tomato paste
1 28 oz can of diced tomatoes, no salt
1 1/2 cups dry white wine
4 cups seafood stock
2 bay leaves
1 lb littleneck clams
1 lb mussels, cleaned
1/2 lb shrimp, peeled and deveined
1 lb calamari, cleaned and sliced into circles
3/4 lb sea scallops
3/4 lb fish (halibut, snapper, grouper) cut into chunks
Olive Oil
Salt
Pepper
1/4 cup of italian parsley, chopped
Directions:
1. Heat oil over medium high heat in a large pot. Season fish, scallop and shrimp with salt and pepper. . Brown on each side. Do not cook through. (Pat the seafood dry before seasoning and browning so it does not steam in the pot). Remove and set aside.
2. Add a few more tablespoons of olive oil to the pot and lower heat to medium. Add onions, fennel and shallots. Saute until translucent. Add garlic and two pinches of red pepper flakes. Saute until garlic is fragrant. Add tomato paste and stir until combined.
3. Add white wine to mixture. Let simmer for 2-3 minutes. Add tomatoes and its juices, seafood stock and bay leaves. Bring to a simmer and cook for 20 minutes.
4. Add mussels and clams to pot. Let simmer for 5 minutes until they open. Add calamari, shrimp, scallops and fish and cook for another 3-4 minutes. Season soup with additional salt, pepper and red pepper flakes if needed. Add chopped parsley. Serve soup with toasted whole wheat toasted drizzled with olive oil. Enjoy!
