Recipe: Cioppino

Happy New Year 2014! As part of my new year resolutions I am trying to eat more seafood and less meat.  So I decided to make sure the first meal I prepared in 2014 was a seafood dish.  I have not made Cioppino in years and I found several recipes that looked good. So I combined them to make this Cioppino recipe, it turned out very good so I decided to share my Cioppino recipe.  It has quite a few ingredients and several steps but it really is not hard to make so give it a shot.  I have recently fallen in love with Cherry Stone Clams and would do this recipe with just clams and be very happy! Not sure it is Cioppino with just clams but it would be tasty.  Enjoy my version of Cioppino!

1 C Olive oil

1 C butter

1 med onion, chopped fine

1 shallot, chopped fine

1 clove of garlic, chopped fine

1 red pepper, chopped fine

2 carrots, chopped fine

2 stalks of celery, chopped fine

1 med fennel bulb, chopped fine

1 large leek, chopped fine

2 24 0z jars glass jars of of italian tomatoes  (San Marzano)

1 can of organic tomato paste

2 C of chicken broth

2 C white wine

1 C red wine

1Tbsp each of dried oregano, thyme, basil 

Salt & pepper to taste

1 lb sea bass, cut into small pieces

16 large shrimp with the heads on

4 large sea scallops

1 dungeness crab, cooked and cleaned

6-10 Cherrystone Clams

1 C flour

1/2 C parsley for garnish

1. Heat half of the olive oil and butter in a large pot over medium heat.  Add the chopped onion and cook for five minutes.  Add all the other vegetables and cook for about 5-10 more minutes.  Add the tomatoes, chicken broth and 1 cup each of red and white wine.  Add the herbs.  Salt and pepper. Simmer on low for 90 mins to 120 mins, stir occassionaly

2. Heat the remaining oil on high heat with 4 cloves of garlic, dredge the shrimp, scallops and fish in the flour and working in batches fry until lightly browned.  Transfer seafood with a slotted spoon to the tomatoe sauce.  Add the cooked crab and cover and simmer.

3. Using the same skillet as you fried the seafood add 1 C of the white wine to deglaze.  Bring to a boil and add the clams.  Cook for about 5 minutes.  Add the clams and the broth to the Cioppino pot and stir.  Adjust seasonings as needed.  

Serve with garlic toast or pasta, your choice.  Plus your favorite red wine.  Enjoy home made Cioppino