When my husband and I go out to eat, I can pretty much guarantee that (if it is available) he will always order Cioppino or some type of fish stew. So awhile back, he brought me a recipe for "No work" Cioppino that he had clipped from the LA Times food section. So for our Christmas Eve dinner, I decided to surprise him with this meal. I am usually not a big pan of these types of fishy recipes, but I have to say that this Cioppino definitely converted me!
This recipe is adapted from the restaurant Ciopinot in San Luis Obispo, CA.
So let's get started!
2 TB olive oil
1 onion, thinly sliced
1/2 lb (about 1½) leeks, ends trimmed, halved lengthwise and sliced
diagonally ½-inch thick
1 small clove garlic, pressed or minced
1 TB chopped parsley
1 dried bay leaf
1/8 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp black pepper
1/4 tsp saffron threads
1 1/2 cups peeled and diced tomatoes, cut into ¾-inch dice
8 ounces tomato sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and
1/2 lb large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut into 1½-inch
2 TB cold butter, chopped
Freshly chopped basil and oregano, for garnish
Note: I always begin my cooking with chopping, measuring and getting all of my ingredients ready to throw in as needed. This saves me a lot of hassle and headache, especially for fast-paced recipes. If you have not worked with leeks before, be sure to prepare them as described in the ingredient section. Once sliced, you will need to throw them into a bowl of ice and water to clean out any dirt that may be hidden in the leeks.
In a heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.
Stir in the tomatoes, tomato sauce and wine. Cover and simmer gently to develop the flavors, 30 to 45 minutes.
Thin if desired with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot sauce, or to taste.
Note: This cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).
To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat.
Stir in the chopped cold butter, stirring just until the butter melts to add a little richness to the broth.
This makes about 5 cups cioppino. Ladle the cioppino into wide bowls, garnishing each serving with freshly chopped basil and oregano. Serve immediately with some crusty bread and crisp salad.
Each serving: 338 calories; 23 grams protein; 16 grams carbohydrates; 3 grams fiber; 16 grams fat; 5 grams saturated fat; 111 mg cholesterol; 7 grams sugar; 915 mg sodium.
Recipe from LA Times