Cioppino (Seafood and Tomato Stew)

Cioppino (Seafood and Tomato Stew)

Happy 1st day of November! AKA detox day for me and dreaming about a bowl of lettuce with a wedge of lemon. I’ve just spent the last 48 hours celebrating my birthday, eating, more eating and realizing I just turned a year older. Perks of a Halloween birthday, sweets, candy, and birthday cake and food. Good times.

I was really hoping to post this as my ‘birthday recipe’, since I am pretty nontraditional in that sense. You won’t see me posting a birthday cake on here, but you will see me share a pumpkin souffle (hello last year). However, I thought sticking a birthday candle in the a clam wouldn’t go over with most. So day after Halloween/detox day Cioppino it is.

Ingredients

  • 1 fennel bulb, sliced thin
  • 1 yellow onion, sliced thin
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • Pinch of saffron
  • Few sprigs of fresh thyme, leaves removed and chopped
  • Few sprigs of fresh oregano, leaves removed and chopped
  • 1/2 tsp red pepper flakes
  • 2 Tb tomato paste
  • 1 cup white wine (whatever is your favorite)
  • 2 bay leaves
  • 1 28oz can whole or chopped plum tomatoes (I love using San Marzano)
  • 5-6 cups seafood stock
  • 1-2 cups water
  • Olive oil, for sauteing
  • Salt and pepper, to taste
  • 1/2 pound mussels
  • 1/2 pound clams
  • Large prawns (1-2 per person)
  • 1 pound of fish (we used salmon and cod), cut into 2-3 inch pieces
  • Lobster tail (1/2 per person)
  • Chopped parsley, for garnish
Read the whole recipe on The Little Ferraro Kitchen