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!
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!
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
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.
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!