1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping
In a large pot over moderate heat combine oil, crushed pepper,
anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies
act as a natural salt, the pepper flakes will infuse the oil,
providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute
vegetables for a few minutes to begin to soften and add wine to the
pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme,
and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5
minutes, giving the pot a shake now and then. Do not stir your soup
with a spoon after the addition of fish or you will break it up. Add
shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving
the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully
ladle stew into shallow bowls and pass bread at the table.
1 comment:
Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine.
Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. - from wikipipedia
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