Cioppino is a family favorite and a dish that my Mom has perfected. It makes an appearance every year at the holidays, sometimes for Feast of the Seven Fishes, and is also a dish that is requested for special occasions. I thought it would be perfect to post this week since we are focusing on Soups and Stews for #HGEATS next Wednesday!
You will want to have huge hunks of bread to dip into the delicious broth. We always increase the amount of seafood – here in South Florida, seafood is plentiful and cheaper than in other areas so why not add more? If you want to increase the seafood quotient without breaking the bank – add more fish. Fish and broth – lovely!
Ingredients – 4 servings (unless you are big seafood eaters, then increase accordingly)
1/2 cup diced onions
4 cloves garlic, minced
1 red or green pepper, diced
1/2 cup celery, diced
2 TB EVOO
add 1 cup dry white wine (sauvignon blanc)
1 28 oz can od diced tomatoes with juice
1 8 oz can of tomato sauce
1 bay leaf
1 1/2 dry basil (or 3 leaves fresh basil)
1/2 tsp fresh ground black pepper
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp of dried thyme
2 tsp lemon juice
simmer for one hour – all of the above to create your base.
3 pds lobster or crab
1 1/2 pound firm white fish (cod, haddock, tilapia, swordfish)
1/2 pound scallops
Add clams and mussels and bring to a boil. Lower the heat and add the shrimp, scallops and fish – simmer for 5 minutes or until clams and mussels open. Add the lobster or crabs on top at end just to heat so it is not tough. Do not stir – it will break up the fish.