Combat the Cold With A Warm Yet Light Cioppino

January 06, 2016

It's January, the winter chill has finally set in, and nothing sounds better than curling up with a hearty, filling stew. Don't sacrifice your New Year's resolutions just yet. Try this satisfying and light Cioppino instead of something that will weigh you down.

Cioppino is an Italian-American fish stew that originated in San Francisco, California. Originally it was made on boats while out at sea and later became a staple in Italian restaurants. 

You can add all sorts of seafood to this stew — clams, mussels, shrimp, white fishes, salmon, octopus — you name it. Serve it with white wine and some crusty bread to sop up the flavorful broth.

Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.




Leave a comment


Also in Butcher's Blog

Confit Baby Octopus Recipe
Confit Baby Octopus Recipe

November 09, 2018

Simple and delicious recipe of Confit Baby Octopus.

Continue Reading

A Farm-Fresh Autumn Dinner
A Farm-Fresh Autumn Dinner

September 27, 2018

It’s officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh dinner featuring seasonal and locally sourced ingredients. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends. 

Continue Reading

All About the Picanha Cut + Cooking Tips
All About the Picanha Cut + Cooking Tips

August 02, 2018 2 Comments

Picanha is one of the lesser known pieces of beef in the United States. In Brazil and other parts of South America, it is quite prized - and for good reason.  It’s delicious.  The picanha is a sirloin cap (also called rump cover, rump cap or coulotte).  The meat itself is lean with very little inter-muscular fat but it is cut leaving the hardy fat cap on, which allows it to baste in its own delicious fats while cooking. 

Continue Reading