Merry Christmas. Cioppino is a seafood stew originating in San Francisco. This stew is easy to make, hearty and perfect for Christmas Eve, the feast of the 7 fishes. Traditionally it is made with a combination of shellfish and a firm white fish like cod. I did not use Mussels or clams instead I used shrimp, scallops and cod. It’s loosely based on a recipe from Ina Garten. I serve with a salsa verde. Here’s how to make it:
Cioppino
Serves 6 generously
1 small bulb fennel (not the fronds) chopped
1 onion chopped
3 cloves garlic minced
1/2 tsp crushed red pepper flakes
1 28 oz can crushed tomatoes
1 1/2 – 2 c good white wine (approximately 1/2 bottle)
3 1/2 c flavorful seafood or chicken broth
salt and pepper to taste
1/2 -1 lb shrimp cleaned and de veined
1/2 – 1 lb sea scallops
1 lb cod fillet cut into chunks
optional mussels and clams cleaned and soaked in water with some flour (to remove any sand rinse well to remove the flour before adding to stew)
Salsa Verde
1 c flat leaf parsley chopped very fine
4-5 stalks fennel frond chopped finely
zest of half a lemon
1 clove garlic grated
juice of 1/2 lemon
1/4 c good olive oil
salt and pepper
Saute the onion and fennel in some olive oil in a soup pot or dutch oven until tender. Add the garlic and crushed red pepper flakes, continue to saute another minute or two. Add the tomatoes wine and broth, season with salt and pepper. Bring to a boil, reduce heat to medium and cook for 45-60 minutes. (Note: I make the base the day before serving, put back on the stove and add the fish the day I will be serving)
Bring the soup base to a boil, add the cod, shrimp, scallops and shellfish if using, reduce heat to medium and cook covered for 8-10 minutes. Serve with garlic toast, drizzle salsa verde on the stew.
To make salsa verde: Place the chopped parsley and fennel frond in a bowl, add the grated garlic, lemon zest, lemon juice, olive oil and stir to combine. Season with salt and pepper to taste
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