Recipe adapted from Cioppino by Star Pooley, courtesy of allrecipes.com
Cioppino is a seafood stew cooked with tomatoes, wine and herbs. Even if you are not a seafood fan, the broth from this dish is to die for. If you prefer, you can substitute cubed chicken and sliced smoked sausage for the seafood, and water for the clam juice. Serve a crisp salad and crunchy bread and you will have an excellent meal.
This fish stew is very flexible, but make sure that you use at least four kinds of seafood so that the dish has a nice variety and looks appetizing, more than four would be even better. Enjoy!
1/3 cup extra virgin olive oil
1 onion, chopped fine
2-3 cloves garlic, minced
1/2 a bunch fresh parsley, chopped (or snipped with shears) I used dried parsley, but the fresh would be better
1 can diced tomatoes
1 can chicken broth
1 bay leaf
1 1/2 teaspoons basil
1/4 teaspoon thyme
1/4 teaspoon oregano
1/3 cup clam juice
3/4 cup white wine
1 pound shrimp, peeled and deviened (I used fresh, but frozen would work just as well)
1 pound bay scallops
10 small clams
10 mussels, cleaned and debearded (didn’t have them at the store)
1 cup crabmeat (I didn’t add this, but I will next time because crab adds a richness to the flavor)
1 pound cod filets, cubed
1. Pour olive oil into a large stockpot, heat to medium-high. Add onions, garlic and fresh parsley. Lower temperature and slowly cook until onions are soft (if you are using dried parsley, add it in with the other dried herbs and not here).
2. Add tomatoes, chicken broth, bay leaf, basil, thyme, oregano, (parsley), clam juice and wine. Mix well, cover and simmer for 30 minutes-one hour.
3. Place clams in pot, bring to a boil, lower heat, cover and simmer for about 5-7 minutes, or until clams are open. Add other seafood, cover and let simmer for a few minutes while the rest of the seafood cooks. Don’t overcook the scallops and shrimp. Ladle into a bowl and serve with a crusty bread to sop up all the wonderful broth.
This is the souvenir that I made from what Mark and I brought back from Florida; a gallon-sized ziploc bag full of sand from St. Pete’s beach and a smaller bag full of shells from Tampa Bay. My friend Carol assured me that I needed to wash the sand and scrub the shells or else after a while they would take on a funk. Because this is on the dining room table, I wanted to make sure it was extra clean.
I rinsed the sand about 40 times (not really, but seriously about 25 times). I lined a rimmed cookie sheet with aluminum foil and poured the wet sand on it. I baked the sand at 425 degrees for about 30 minutes, then I turned off the oven and left the sand inside until it had completely cooled. Meanwhile, I put the shells in a sink of hot, soapy water and let them soak for about an hour. I scrubbed them with an old toothbrush, then put them all in a sink of bleach water for about 10 minutes before I set them on paper towels to drain. If any critters survived through that treatment, I would be surprised. Hopefully, this will ward off the dreaded funky smell.