SIMPLE CIOPPINO

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photo 5

Happy Friday!  Any fun plans for this weekend?  I'm excited because tomorrow evening we are going to a concert with a silent auction and wine garden.  I may even wear something sparkly and festive.  So fun!

The other day when it was raining and chilly, I decided to make some cioppino.  I hadn't made any in a while, and it is one of my most favorite stews, and always reminds me of San Francisco. Fun fact, I did a little research on cioppino, and while I always thought it originated from Italy, it actually came from San Francisco itself.  Learn something new everyday!

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photo 2

Most cioppinos have a variety of fish including lots of shellfish (clams, mussels, etc.).  I'm not a huge fan of shellfish, so I like to use a seafood blend (bay scallops, shrimp and calamari) from TJ's.  It's super yummy, and a great variety of flavors and textures.  Last but not least, this recipe is very simple to make, and can serve a bunch of people!  Win-win!

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photo 1

Simple Cioppino, serves about 8

50 oz. canned tomatoes, diced 1 1/2 c. white wine (I used chardonnay) 1 lb. seafood, defrosted if frozen 1/2 c. yellow onion, diced 1 shallot, diced 3 tbsp. extra virgin olive oil 1 tbsp. sea salt 1 tsp. black pepper 1 tsp. crushed red chiles 1 tsp. dried oregano 1 bay leaf1 tbsp. capers, not pictured 1 c. water, not pictured

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photo 3

Start by sauteing the onion, shallot and olive oil in a stock pot until translucent.  Add all seasoning except bay leaf, and make a paste.  Next, add remaining ingredients except seafood, and simmer for about 30 minutes.  Finish by adding the seafood about 7 minutes before serving.

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photo 4

I like to serve my cioppino with a wedge of lemon and some warm sourdough bread (and a dirty martini, as you may see).  Mmm... May you all have a fabulous weekend!  I'll see you Monday for a recap!

xo.  Jen