Cioppino

According to wikipedia, Cioppino is: a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy .[1]


Ok...enough of that. To me, Cioppino is a kind of comfort food, a dish that serves well to an informal party of people that are coming over for dinner, with some good cold white wine such as a Seyval Blanc or Sauvignon Blanc. (Maybe a cold beer too!)

To me, a good Cioppino has just a little heat, a variation of seafood including a firm white flesh fish (sea bass, haddock, monkfish), clams, mussels, and even some shrimp. Scallops add a great variation and I would add them if I wasn't allergic to them. Next, a balanced broth of tomato, fennel, saffron, clam juice, and onion needs to tie it all together. Add some garlic bread or rouille (french garlic aiolli) and your in for a treat.

My recipe is below. I hope you enjoy it.

The final dish, Cioppino. Serve in a deep bowl and don't forget the garnish!

An assortment of clams and mussels, cleaned and covered with a damp towel to keep them fresh till cooking time.

Beautiful heirloom cherry tomatos, of various colors.

Iranian Saffron. Some of, if not the best.

Clam tomato vegetable broth. The base for the dish.

Cioppino recipe:

Ingredients -

1 Large Onion, Diced

1/2 Bulb Fennel, Diced

Fennel Fronds for garnish

Parsley for garnish

Saffron, 1 pinch

4 Cloves Garlic, Minced Finely

1 Bell Pepper, Diced

Olive Oil as needed

24oz Clam Juice

16oz Tomato Juice

1 Pint Cherry Tomatoes, Halved

Seafood - 1.5 lb white firm flesh fish, 1lb mussels (clean very well), 1/2lb clams, 1lb shrimp or 1lb scallops

Method

In large pot, add olive oil, then onion & garlic. Saute till tender, add fennel and bell pepper. Cook till soft. Add saffron, cook 1 minute till aromatic. Add the liquids, bring to a boil. Reduce heat, simmer for 30 minutes. Season.

Add the seafood, bring liquid to a simmer, cover till fish is cooked and all the shellfish open. Add in cherry tomatoes. Cook 1 minute. Serve in bowls, with garlic bread. Garnish with minced parsley and fennel fronds.

Enjoy!