Everyday Cioppino (Fish Stew)
Charlene
A Fine Kettle of Fish, from Joanne Goggin
ingredients
- 1/4 cup extra-virgin olive oil (3 times around the pan)
- 1 tsp crushed red pepper flakes (eyeball the amount and crush in your palm)
- 1 tin flat fillets of anchovies, drained
- 6 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 1 cup good quality dry white wine
- 1 container (14 ounces) chicken stock (paper container or canned)
- 1 can (28 ounces) chunky-style crushed tomatoes
- 4 sprigs fresh thyme, stripped (about 1 tablespoon)
- A handful chopped fresh flat-leaf parsley
- 1 1/2 lb cod, cut into 2-inch chunks
- Salt and freshly ground black pepper, to taste
- 8 large shrimp (ask for deveined, easy-peel or peel and devein)
- 8 sea scallops
- 16 to 20 raw mussels, scrubbed
- A loaf of fresh, crusty bread, for mopping
directions
- 1
In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay leaf. Let anchovies melt into the oil. They act as natural salt and will break up into the pepper-infused oil, providing heat in the flavour.
- 2
Chop celery and onion near stove and add to the pot as you work. Saute vegetables a couple of minutes to begin to soften and add wine to the pot. Reduce 1 minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble, then reduce heat to medium low.
- 3
Season fish chunks with salt and pepper, add to sauce and simmer 5 minutes, giving the pot a shake now and then. (Don’t stir with a spoon, you’ll break the fish up). Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot an occasional good shake.
- 4
Remove lid and discard any unopened mussels.
- 5
Carefully ladle stew into shallow bowls and pass bread at the table.
notes
Round out menu with: Mixed Greens and Fennel Salad, Nothing to Fret About Apple Fritters
Source: Joanne Goggin
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