I made this stew for the first time a couple of days back with 2 1/2 lb.seafood mix and savored for both lunch and dinner with crusty Italian bread/garlic bread. It's darn delicious. It had mussels, calamari rings, shrimp and scallops. I had added more shrimp and used its peel to make stock for intense fishy falvor. You may use clam juice or fish stock for convenience. Add Dungeness crab claws or any other shell fish/fish as per taste. I simply opt that out crab claws since it becomes bit messy eating. if you don't mind messiness crab claws are heavenly delicious to munch on. Get extra bowl for shells and enough napkins for crab claws.
Once it used to be Poor man's one pot meal, a seafood and vegetable stew but Over the years this recipe has become quite luxurious delicacy. This rich color comes from red bell pepper and roasted tomato. I love seafood in tomato-wine broth with a touch of heat. It may be little time consuming but it's worth the effort. Here is my take on Cioppino.
Ingredients~
Once it used to be Poor man's one pot meal, a seafood and vegetable stew but Over the years this recipe has become quite luxurious delicacy. This rich color comes from red bell pepper and roasted tomato. I love seafood in tomato-wine broth with a touch of heat. It may be little time consuming but it's worth the effort. Here is my take on Cioppino.
2 1/2 lb. seafood mix(mussles,calamari rings,shrimps and scallops)
1 lb. large shrimp
1 cup white onion, chopped
1/2 cup green onion, chopped
1 large red bell pepper, chopped into small pieces
1 lb. roma tomato
1 tsp. tomato paste
3/4-1 cup white wine
6-7 cups fish stock/water
6 large garlic cloves
1/4-1/2 tsp. red pepper flakes
1/8 tsp. freshly ground black pepper
1 1/4 tsp. salt or as needed
2 tbsp. olive oil
2 tbsp unsalted butter
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/2 cup fresh parsley
Method~
Preheat oven to 400 degree. Cut tomatoes in half and roast for 20 minutes, cut side up. Add garlic cloves and roast for 5 more minutes. Meanwhile, scrub and remove beard from mussels. Peel and de-vein shrimp. Wash shrimp peels under running water and boil with 6/7 cups of water in a large pan. Reduce heat and simmer for 20 minutes. Drain and reserve the stock.
Heat the oil in a large dutch oven over medium heat. Lightly saute shrimps for 2 minutes just until they start changing the color and set aside. Saute calamari and scallop just for couple of minutes and set aside. Add butter, chopped onion and red bell pepper in the same pan and keep sauteing until softened, about 4-5 minutes. Peel the roasted tomatoes and garlic cloves, then roughly chop them. Add the tomatoes, garlic, salt, chili flakes, thyme, basil, oregano, and cook until mixture is fragrant, about 2-3 minutes. Add wine and fish stock. Bring to the boil, cover and simmer for 30 minutes to blend falvors. Add the mussels and cook for 5 minutes until mussels open. Discard any mussel if they don't open. Add shrimp, calamari and scallop. Let it simmer 3-4 minutes until cooked through. Taste and adjust the seasonings. Sprinkle fresh parsley, black pepper and green onions. Ladle soup in the wide bowls and serve with any crusty bread/garlic bread. Serves 5-6. Happy cooking and eating!!
“To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.”
~Julia child
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