Cioppino (Fish Stew)
Every country in the world that has a border on the ocean has a traditional fish or seafood stew. An Italian version, cioppino, is one of the best. This dish, submitted by our good friend Peggy Greenhut Golden, is a good example. The great aspect of this dish is that the fish and shellfish can be changed every time you prepare it to keep it fun and different.
Ingredients
- 1/4 cup olive oil
- 2 tbsp salted butter
- 1 cup onion finely chopped
- 1 tsp garlic minced
- 1 cup green pepper chopped
- 1 lb fresh mushrooms (trim ends, cut in half if large)
- 1 can (28 oz) crushed tomatoes with puree and basil
- 1 can (6 oz) tomato paste
- 1 cup dry white wine
- 2 bottle (8 oz) clam juice
- 1/4 cup lemon juice
- 2 tbsp fresh parsley minced
- 2 bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp sugar
- 8 to 10 clams or mussels (scrubbed clean
- 1 lb medium shrimp shelled and de-veined, with tails intact
- 1.5 lb fresh fish steaks swordfish, sea bass, or snapper, cubed to 1 to 2 inch squares
- .5 lb fresh scallops
- .5 lb lump crab meat
Optional Topping
- 4 tsp mayonnaise
- 1/4 tsp curry powder
- 1/4 tsp lime juice
Instructions
- Heat the oil and butter in a large Dutch-oven pot.
- Add the onion, garlic, green pepper, and mushrooms. Sauté for 10 minutes or until the onion is limp.
- Add the tomatoes, tomato paste, wine, clam juice, lemon juice, parsley, bay leaves, oregano, basil, salt, pepper, and sugar. Heat to a boil.
- Reduce the heat and cover. Simmer for 1 hour, stirring occasionally.
- Add the fish. Cook for 10 to 15 minutes or until the fish is flaky.
- Add the clams (or mussels), shrimp, scallops, and crabmeat. Cover and simmer on low heat until clams (or mussels) open. Discard any clams that do not open.
- Serve in large, flat soup bowls.
Optional Topping
- Mix the mayonnaise, curry powder, and lime juice in a small bowl. Put a dollop on top of the fish stew.
Tried this recipe?Let us know how it was!