Cioppino
This is a variation on an old Italian seafood stew. I was amazed at how much the Italian’s love seafood when I visited Italy. I think most Americans believe Italy to be the land of great red wines, tomato sauces, pasta and lots and lots of good bread and cheese. And it is all that and more but they sneak wonderful seafood dishes in at every chance. I had no idea about how wonderful seafood is grilled until I spent some time around Naples. If you ever go to Little Italy in NYC, be sure and carve out a dinner of Italian Grilled Lobster at any of the older places. It is wonderful.
Back to this dish. It takes a bit of time and a lot of love. I have included a couple of ways that will make it easier (using Costco Frozen Seafood Medley) and I have also included a spice variation you might try if you aren’t planning to feed a bunch of kiddies or spice woosies. Put on your best apron and channel your inner Italian Momma and just let it go. This is best served with really fresh Italian bread.
Ingredients:
3/4 cup of butter
1 large yellow onion, thinly sliced or chunked up..your call:)
3 cloves garlic, minced
1 bunch of fresh parsley (3 Tbs dried)
2 14 ounce can stewed tomatoes ( i like the fire roasted ones the best)
4 cups (32 oz) good chicken broth
2 Bay Leaves
1 Tbs sweet basil, dried
1/2 tsp thyme, dried
1/2 tsp oregano, dried
1 cup water
1.5 cups white wine (I like Chenin Blanc but it can be hard to find, so any good table white)
1 package (8oz?) of sliced fresh mushrooms
1 Package of Costco’s Frozen Seafood Medley? – a big bag of seafood goodies – shrimp, fish, mussels, calamari and scollops for about 17 bucks!
To garnish – chopped cilantro & green onion
Fresh Seafood Alternative (yummy if you can find all this stuff fresh):
1 1/2 pound raw large shrimp, peeled and deveined
1 1/2 pounds of bay scollops or 1 pound of sea scallops – about 10 or so
1/2 pound Calamari rings or 8-10 baby Octopus cut into bite sized pieces
3/4 pound cod, mahi mahi, halibut or red snapper – cut into big bite size pieces
16-18 Mussels
16-18 Small Manilla Clams
Lobster (raw) cut into pieces
Sam the Cooking Guy Spice Variation
2 ounces Stu’s ‘This is Bloody Mary’ or substitute with 1 ounce Worcestershire sauce, 1/2 ounce hot sauce, juice from 1/2 lemon and 1 teaspoon chili powder
Directions:
- I get out my big ass dutch over and put it on a medium burner.
- Add butter, garlic, parsley and onion and cook until onion is soft.
- Add tomatoes, bayleaves, basil, thyme, oregano, mushrooms, water, wine and chicken broth. Cover it all up and simmer for 30 minutes.
- Add seafood package or if you are using fresh seafood: add shrimp, scallops, clams, mussels, calamari, fish and lobster.
- Reduce heat, cover and simmer for 5 – 7 more minutes until the clams and mussels open. Fish the bay leaves out, I always forget but you can give it a try.
- Ladle into bowls and top with chopped cilantro and green onion. Don’t forget to provide a debris bowl at the table to deposit the various shells, etc.. Make sure you have good Italian bread with hard crust.