Fish Monday: Cioppino

Cioppino 8Working on getting back to Fish Mondays but with Monday evening meetings this might not happen again for a while but here we go. Trying my hand at Cioppino… and I Almost followed the recipe.

Cioppino 1Sautéed chopped green pepper, a single small serrano pepper (seeded & chopped) and onion in a drizzle of olive oil then added 4 cloves of garlic and sautéed a bit longer.

Cioppino 2Liquid base: Approximately 2c vegetable cooking stock (they didn’t have seafood / fish stock at the grocery store), diced tomatoes including juice, 8oz clam juice, 1 1/4c Prosecco (the recipe recommended white wine but we didn’t have any that would work so my Heart said “Prosecco is just white wine with bubbles.”… and it Totally worked)

Cioppino 3Seasonings: a mixed blend of “Italian” seasoning that included: basil, oregano, rosemary & thyme), approximately 3 Tbsp. A dash of Worcestershire sauce and lemon juice.

Cioppino 4Brought to a boil and then simmered for one hour.

Cioppino 5Added bay scallops, chunks of haddock, shrimp.

Cioppino 6Simmered for 10-minutes.Cioppino 7Then added in some Imitation crab (chunk-style). Considered adding real crab but nothing we found looked great – not the best season for fresh crab. Simmered another 5-minutes.

Cioppino 8My Heart’s serving all plated with some crusty bread on the side. Bread is a necessity to soak up the delicious broth. This was a super simple dish that just couldn’t be rushed and was totally worth the simmering time and was a huge hit. Might trying using some real crab legs next time, if I can find decent ones, but I think my Heart was pretty happy and doesn’t really care if I change a thing.




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