Blest be the Italian chef (or beloved Italian madre) who came up with Cioppino.
This cioppino recipe, (Italian fish soup/stew) comes with an interesting twist. Maybe you've had Italian fish stew (cioppino) in your favorite Italian restaurant, maybe on vacation somewhere on a pier overlooking the sea. DOD's first really "killer" cioppino was ravished in a bistro on the Monterrey, California Fisherman's Wharf. Tried it again years later in the same restaurant, but it just wasn't the same. Alas, pleasant dining experiences are to be relished, each for their own particular individuality. But experiences of this magnitude are extremely difficult, if not impossible, to recreate. And, in between these two distinctive visits, Dave probably sampled a hundred or so other versions of cioppino, some really good, a select few excellent, and many that were just as well forgotten. Did I mention that DOD is particularly fond of cioppino, whether it's called by its Italian name or just fisherman's stew? Well, needless to say, Dave is an aficionado of cioppino, and he has come up with one here that tickles his fancy about as good as any. It's certainly not the same at home in the Rockies as it would be on a California wharf--or even better, in a Mediterranean seaside cafe. But nevertheless, this well-researched recipe just might conjure up some really nice imaginings along those lines for you if you try it. So, go for it, eh? Oops, we’re not Canadians, what am I thinking? New Italian Recipes Presents: Cioppino can be made with the shell fish served in the shell, or with the shells removed. Though some diners prefer not to have to muss their hands in eating soup, the shells do add to the overall flavor of any fish soup recipe and allow for a more appealing and realistic Cioppino presentation. Cioppino Ingredients: Seasoning Mix: (use your herb-designated coffee grinder) Seafood: Fresh bread of your choice, garlic baked if desired, and lots of it. (The juice is incredible) Prepare the Cioppino: Add bay leafs, onions, celery and bell pepper plus 1/2 of the seasoning mix. Sauté for 6-8 minutes. Add wine, vinegar, Tabasco and Worcestershire and reduce by 1/2, then add tomato sauce, basil and the rest of the seasoning mix. Simmer about 5 minutes then add the lemon juice. Add the fish and shellfish, cover and cook about 7 more minutes. Remove any of the mussels and clams that don't open. Sprinkle the completed Italian fish stew with parsley. Serve with fresh, Italian bread. (Butter it up and garlic it if you really want a taste treat!) This recipe serves four easily (unless one of them is DOD). If you have any cioppino improvement suggestions, please
pass them along to: Hey! don't look at me like that. There are some really great home chefs out there, and DOD knows it. There are almost always improvements that can be made to any recipe, even DOD's cioppino! We also realize individual tastes vary. But, this is a good one, and unique. We hope you enjoy it!
Buon appetito always!
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