The Dish with Anita: Cioppino - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Cioppino

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SAN DIEGO (CBS 8) - New Year's Eve is sort of the grand finale for the holiday season, and I can't think of a more fitting meal to serve on the last day of the year than cioppino.This is one of my husband's favorite meals.

If you really like seafood, you might want to give this one a try. You can change the seafood to suit your taste -- just be sure to use only the freshest seafood available for best results. Enjoy and Happy New Year everyone!

Ingredients:

4 tbsp olive oil

3 lg shallots, or one small red onion, diced

2 celery ribs sliced

4 cloves of garlic minced

1/2 tsp red pepper flakes

1 tsp each-Sea Salt, fresh ground pepper, dried oregano

1/4 cup tomato paste

1 1/2 cups white wine

2-28 oz cans crushed tomatoes

1 tbsp Worcestershire sauce

5 cups seafood stock or chicken stock

Herb bouquet of bay leaf, basil, parsley and thyme, wrapped in cheesecloth and secured with kitchen string.

1 1/2 lbs of each -- mussels, clams, jumbo prawns, crab claws and lobster tails, cut into large chunks

1 1/2 lbs firm-fleshed fish such as salmon, halibut or cod

Instructions:

Clean mussels of beards. Place both mussels and clams in sink of cold water and scrub outer shells with a small brush to remove sand and debris. Place cleaned mussels and clams in a large mixing bowl of cold water sprinkle a half-cup of flour over calms and mussels. Toss and set aside. This will cause them to release any sand that may be trapped inside and it will sink to the bottom of the bowl. Cut fish into large chunks, peel and de-vein shrimp, leaving tails on.

Place olive oil in bottom of very large heavy bottom stock pot. Heat to medium high, add the next five ingredients and sauté until shallots become translucent and garlic is fragrant. Stir in tomato paste, then after about 4 to 5 minutes add the white wine and cook until the wine has reduced by one third or so.

Increase the heat to high, then add the crushed tomatoes, Worcestershire sauce, and seafood stock while stirring. Bring to a gentle boil and add herb bouquet, cover pot with a lid and reduce heat to low and let simmer for 20 minutes. Adjust heat to medium, drain clams and mussels add them to the simmering broth. Next, add the fish pieces. After 5 minutes add the shrimp, followed by the lobster.

After you add the lobster, give everything a real good stir, cover pot with a lid and remove from heat. The residual heat will finish cooking the last few ingredients. At this point you can place the pot at the dinner table to serve. Ladle into deep bowls and serve with crusty sourdough bread and glass of Chianti.

Cooking Tip:

*Optional -- substitute bags of good quality frozen seafood mix to save time and money.

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