Cioppino

Cioppino is a seafood stew originating, as best as anyone knows, among fishermen of Portuguese
heritage in the San Francisco Bay area.  

This version uses Maine seafood but it is meant to use whatever fresh, local seafood is in season where you live.  This recipe makes enough for 6-8 people.  



First Make the Sauce

1/4 C Olive Oil
2 C Coarsely Chopped Onions
3 Bell Peppers Coarsely Chopped
2  Bay Leaves
1t Dried Oregano
1t Dried Basil
1T Brown Sugar
dash Cinnamon
1/4 t Celery Salt
1 Can     15oz. Clam Stock
1 Can     28oz. Fire Roasted Crushed Tomatoes
2 C Chi-Chi's Medium Chunky Salsa

Heat olive oil in stock pot over medium heat for 2 minutes.  Add onions and peppers and cook until onions are translucent.  Add herbs and spices stirring for an additional minute.  Add remaining ingredients, and salt to taste, stir and simmer for 1 hour.

Second, Add the Seafood

1T Butter
1T Olive Oil
4t Chopped Garlic
1 C Dry White Wine
1 Batch Cioppino Sauce (from above)
1 lb. Haddock cut in 1 inch squares
1/2 lb. Maine Day Boat Scallops cut in half
1/2 lb. Extra large Shrimp peeled & deveined
1 lb. Mussels, rinsed and beards removed

Melt butter and oil in a large, wide pot.  Add garlic and stir, warming until you can smell the aroma, but not browning.  Add wine and mussels, cover and raise heat to medium high.  Steam mussels until they open, about 2 minutes.  Remove from heat.  

Add Shrimp to Cioppino sauce and simmer 2 minutes.  Add Haddock and scallops and simmer 2 more minutes and finally add steamed mussels and steaming liquid to Cioppino Sauce.  Stir and remove from heat.   

Serve in large bowls with a hearty, crusty bread and butter, making sure to divide seafood evenly to avoid family conflicts!