Cioppino [chuh•pee•noh] Serves 4
Cioppino — a hearty seafood stew — originated around the fishing docks of San Francisco, where Italian immigrant fishermen would cook up a rustic, spicy stew with the catch-of-the-day. A colourful story about the word “cioppino” tells the tale of cooks on the pier calling out to the fishermen to “chip in” their catch to the community stew pot; their heavily-accented shouts were mistaken for “Cioppino!”. Recipe & photos by Linda Horn
Ingredients 3 Tbsp olive oil 2 shallots, finely diced 4 cloves garlic, finely minced Large can of diced tomatoes 1/2 small can of tomato paste 1/2 Tbsp dried chili flakes 1 cup dry white wine (I used La Petite Paille Sauvignon Blanc from Kelowna, BC) 1 cup fish stock 1 dozen mussels, scrubbed, beards removed 1 dozen small clams 1 dozen prawns, shelled & deveined, but leave the tails on Small handful Italian parsley leaves, chopped Seafood and shellfish courtesy of 1 Fish 2 Fish Fresh Seafood Market in Langely
Method Heat olive oil over medium heat in a large stock pot that has a well-fitting lid. Sauté shallots and garlic until soft and fragrant. Add in diced tomatoes, tomato paste, and chili flakes. Stir and cook for about a minute. Add wine and stock. Simmer on low heat, covered for about 30 minutes. Turn the heat to medium-high, and add mussels and clams, and put the lid back on the pot. As soon as the shells have opened, add prawns and cook until pink, about a minute or two. Discard any shells that haven’t opened. Sprinkle with fresh, chopped Italian parsley. Serve with a rustic sourdough bread for dipping.
Here’s a wonderful idea! Next time you are having friends for dinner, why not ask them to “chip in” by bringing one of the seafood ingredients. Toss them all into the rich, spicy broth and you have an instantly fabulous dinner party that’s affordable for everyone! Serve with a crusty sourdough bread and a light red wine with great acidity such as Pinot Noir.
Enjoy!
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