Quick Cioppino
by
Chef Chris Pastena
Recipe Summary
Servings:
6-8Prep Time:
20 minutesTotal Time:
1 1/2 hoursDifficulty:
Medium
| Amount | Ingredients | ChefsBest Award Winners |
| 1/4 cup | olive oil | Colavita |
| 2 | onions, chopped | |
| 5 cloves | garlic, thinly sliced | |
| 1/4 cup | tomato paste | |
| 2 tablespoons | chopped anchovies | |
| 1 tablespoon | harissa spice paste | |
| 1 1/2 cups | white wine | Peter Vella |
| 1 quart | chicken stock | Wyler’s |
| 4 cups | diced tomatoes | Eurofresh Farms |
| 1 (8-ounce) bottle | clam juice | |
| 1 tablespoon | fresh marjoram, chopped | |
| To taste | salt and pepper | |
| 1/2 pound | small potatoes, peeled and diced | |
| 1 1/2 pounds | rock cod or other white fish fillets | |
| 1/2 pound | shrimp, peeled and deveined | |
| 1/2 pound | calamari, bodies and tentacles, cleaned | |
| 10 | mussels, cleaned and debearded | |
| 10 | clams, cleaned | |
Steps
- Heat the olive oil in a large pot over medium-high flame. Add the onions and garlic and sauté until onions are translucent, 3-4 minutes.
- Stir in the tomato paste, anchovies and harissa and cook another 1-2 minutes. Add the wine and cook another 2-3 minutes to reduce the liquid by about half.
- Stir in the chicken stock, tomatoes, clam juice, marjoram salt and pepper and bring to a boil. Reduce heat to low and simmer for 1 hour.
- Stir in the potatoes and simmer for another 10 minutes. Finally add the rock cod, shrimp, calamari, mussels and clams, cover and simmer another 10 minutes.
- Remove any unopened mussels or clams, adjust seasoning and serve in soup bowls with a piece of crusty bread.
Notes
Cioppino originated in the North Beach section of San Francisco. It is very similar to seafood stews that are still found along the coast in northeastern Italy.
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