Cioppino

Being a seafood lover, nothing hits the spot more than a big bowl of fresh fish and shellfish. Cioppino is an Italian seafood stew originating from San Fransisco. Traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. However, you can use whatever seafood you prefer! I love to do a combination of a white fish such as cod or halibut with lots of shellfish such as scallops, shrimp, clams and sometimes calamari.

When making seafood, I always suggest going to your local fish market or asking the fishmonger at your supermarket what came in fresh that day. Your seafood should always have a shine to it (dull seafood, is not fresh seafood), and it should smell like the ocean. Not like an old stinky fish.

I love making Cioppino any time of the year and it’s a great crowd pleaser. Surprisingly easy to make, this one-pot meal doesn’t require much cooking time or mess! I tend to make it on special occasions like Christmas Eve, or when having a small dinner party. Perhaps the best part of all, is dipping your fresh sourdough in your bowl to soak up all the deliciousness!

CIOPPINO
1 pound of white fish such as cod or halibut, bones and skin removed
1/2 pound of sea scallops
1/2 pound of medium sized shrimp (I like pink key west shrimp)
A dozen of little neck clams
2 tablespoons of olive oil
1/2 cup of dry white wine
2 cups of fish stock
1/2 cup of bottled clam juice
1 large shallot, minced
2 large garlic cloves, minced
1 16-ounce can of diced tomatoes (drained)
1 bay leaf
2 springs of thyme
2 tablespoons of chopped tarragon
1/4 cup of chopped Italian parsley
Salt & pepper
Freshly grated Parmesan
Fresh baked sourdough for dipping

Start by prepping your seafood. Fill a large bowl with cold water and submerge your clams into the water. Allow to sit for 10 minutes or so to remove any sand. While the clams are soaking, peel and devein your shrimp and set aside in a large bowl. Next cut your fish into 2 inch pieces and add to the bowl with the shrimp. Rinse your sea scallops in a colander, pat dry and also add to the seafood bowl, then refrigerate the seafood bowl. Next, drain your clams in the colander and make sure all the sand is removed. Scrub the shells if with a brush if you still see sand. Then add to a bowl with a little bit of fresh water and place in the fridge.

In a large soup pot or stock pot, add your olive oil shallot and garlic. Let it sauté over medium to low heat until fragrant and soft. Add wine and boil until reduced by half, about 3 minutes. Add stock, clam juice, tomatoes, thyme and bay leaf. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. Add clams, cover, and cook just until most of them open, about 5 minutes. Add fish, scallops and shrimp, then cover, and allow to simmer until they are cooked through and remaining clams have opened, 2 to 3 minutes. Stir in chopped parsley and tarragon and serve into individual bowls. Finish off by grating fresh parmesan overtop and serve with fresh sourdough bread for dipping!