cioppino |
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My cioppino is really more like a fish soup with clams. A more traditional includes fresh crab and shrimp, but I don’t include it because I’m allergic to shellfish. Fresh mussels and clams work nicely, and the basic broth is a complementary backdrop for all that seafood. The trick here is to put the fish in at the very end so it doesn’t get overcooked and mushy.
Make this when it is cold and miserable outside and eat it all. It does not freeze well. Cooked fish, in general, does not.
Make this when it is cold and miserable outside and eat it all. It does not freeze well. Cooked fish, in general, does not.
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White fish, cut into chunks
1 can of clams, or fresh ones Fresh crab and/or shrimp* (I don't use this because I'm allergic to shellfish) 1-2 carrots, chopped 1-2 onions, chopped 1-2 cans stewed tomatoes A little olive oil |
2 t thyme
1T fresh basil Parsley, lots 2-4 cloves of garlic, finely chopped Hawaiian Salt Cayenne pepper |
Pour some olive oil into a stew pot. Cook garlic. Add onions and carrots. Cook until tender, but do not allow the onions to caramelize. Add tomatoes, parsley, thyme, and basil. Let it sit for about an hour. Add clams without the liquid and simmer for a few minutes. Add fish and simmer just long enough to cook it. Add salt and pepper to taste.
Serve immediately with lots of bread to sop up the broth.
Serve immediately with lots of bread to sop up the broth.
