Cioppino

By Chef Michael DeLone

The word "cioppino" most likely comes from "ciuppin," a Ligurian variant of a Mediterranean stew, brought to San Francisco by Genoese immigrants more than a century ago. This recipe can be completed in 30 minutes and serves four.

Ingredients

• 2 tablespoon olive oil

• 1 Vidalia onion, thinly sliced

• ½ fennel bulb, thinly sliced

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 cup dry white wine

• ¼ cup Sambuca (can also use Pastis, Pernod, or Ricard in a pinch, but this is an Italian place and it’s not a French Bouillabaisse)

• 1 28 - ounce can crushed tomatoes

• 4 cups fish stock

• ½ pound mussels

• 1 lb. medium uncooked shrimp, peeled and deveined

• 1/2 lb. large sea scallops

• 1/2-pound calamari rings

• 4 Dorade filets (can use Halibut or Cod as well)

• 1 cup cherry tomato, sliced into halves

• 1/2 cup chopped fresh parsley

• 2 tablespoons finely chopped chives

Method

·       In a large pot, heat the olive oil over medium-high heat.

·       Add the onion and fennel and cook until opaque (5 minutes)

·       Add the garlic and further sauté for 1 minute then add the tomato paste 

·       Stir in the wine and Sambuca and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon

·       Continue cooking until the reduced by half then add the fish stock

·       Bring to a boil and add the mussels to the broth and cook until they open

·       Stir in the shrimp, scallops, calamari, and Dorade and continue to cook until they become opaque (5-8 minutes)

·       Add the cherry tomato and mix well to incorporate

·       Top with parsley and chives

·       Serve immediately with warm crusty bread