1 teaspoon olive oil
2 ribs celery, coarsely chopped
½ small carrot, coarsely chopped
2 tablespoons fresh flat leaf parsley or 2 teaspoons dried parsley
1 small bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Reserved shrimp shells
4 cups clam juice
½ pound fish bones and heads
1 clove garlic, mashed
Fish Stock Directions:
Peel shrimp (noted in the “Seafood Ingredients” listed below).
Heat a 2-quart saucepan.
When hot, add olive oil.
When the olive oil shimmers, add onion. Saute until translucent.
Add celery and carrot. Saute 3 minutes.
Add parsely, bay leaf, peppercorns and fennel seeds. Stir.
Add shrimp shells and saute until lightly browned.
Add fish bones and heads, clam juice and garlic.
Bring to a boil. Reduce heat. Cover and simmer for 30 minutes.
Strain and reserve stock. Discard solids.
½ tablepoon olive oil
1 cup minced onion
2 ribs celery, minced
1/2 small carrot, peeled and minced
¼ teaspoon red pepper flakes
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon fennel seeds (optional)
Cook’s Note: If you do not like licorice or anise, please feel free to omit the fennel seeds.
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 small bay leaf
1/2 teaspoon balsamic vinegar
½ teaspoon Worcestershire sauce
1 tablespoon lemon juice
Dash hot sauce
2 ½ pounds fresh tomatoes, peeled, seeded and roughly chopped (approximately 28 ounces)
3 tablespoons tomato paste
2 cups clam juice or fish stock
3 cloves garlic, peeled and pressed
1/2 green bell pepper, chopped
Cioppino Base Directions:
Heat 2 quart saucepan. When hot, add olive oil. When olive oil shimmers, add onion. Saute until translucent.
Add celery and carrot. Saute until soft.
Add chili, basil, oregano, fennel, black pepper, salt and bay leaf. Stir.
Add balsamic vinegar, Worcestershire sauce, hot sauce, lemon juice, tomatoes, tomato paste, garlic and bell pepper.
Heat. Simmer for 20 minutes.
Cover and chill overnight.
1 pound cleaned crab legs, whole crabs, or ½ pound lump crab meat cut in large pieces
8 clams, scrubbed clean
8 mussels, bearded and scrubbed clean
1/2 pound firm fish (for example: sea bass, cod, halibut, pollack or bream), cut into 1” pieces
16 medium-sized shrimp (31-40 per pound) or prawns, peeled (reserve shells for fish stock) deveined and butterflied
1 pound assorted cleaned seafood (scallops, octopus, squid, scallops) cut in pieces
Scallion greens, chopped
Day 2 Cioppino Directions:
Remove bay leaf from base.
Heat base to boil. Stir from bottom to prevent base from burning. Reduce heat.
Add clams and mussels. Cover. When mussels open (after about 5 minutes), add shrimp, squid, scallops, and fish.
Simmer only until shrimp turn opaque (white).
Place a variety of seafood in large, shallow soup bowls. Add broth to desired consistency. Sprinkle with chosen garnish,
Serve with hot sourdough and garlic butter on the side.