I made a large pot of Cioppino last night for some family that were visiting. I bought a bag of mussels, a pound and a half of Cod loin and a pound of sea scallops. To say it was a big hit is spot on. The six of us tried to eat ALL of it. We made a point to eat all the seafood as I am not a fan of leftover seafood. What to do with the flavorful broth and sausage is still a little mystery for me at the moment but I am sure it will not go to waste.

There was quite the discussion between my husband an myself to what I was going to make. He was rooting for Bolognese but we just had that a couple of weeks ago. I don’t usually make the same things week after week. I could tell you I will add it to my rotation but I honestly don’t have a rotation. If there were one thing that might be considered part of a meal rotation would probably be roasted chicken, I could have that once a week no problem.

My only concern was one of my guests is allergic to some seafoods. I had to stay away from lobster, crab and shrimp. Out of those the only thing that I might have added is maybe shrimp; but it didn’t need it. The three I chose to add to last nights stew I would use again. They all went into the pot at the same time and cooked to perfection, if I do say so myself, it was great that they all finished cooking at the same time.

Cioppino

dclarkabal

A deep rich broth with different seafood made into a lovely stew

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Ingredients

  

• 2 tablespoons olive oil
• 6 ounces Italian sausage casing removed, crumbled
• 1 medium onion diced
• 1 small bulb fennel trimmed, cored, thinly sliced
• ½ cup dry red wine
• 3 cups clam juice substitute, chicken broth
• 1 cup marinara sauce
• pinch crushed red pepper
• Kosher salt and black pepper
• 1 pound Cod, skinned cut into 1 inch pieces

Instructions

 

• Heat the oil in a medium to large pot over medium-high heat, add the sausage, braking it up. Add the onion and fennel cooking until the veggies are softened and starting to brown and the sausage is cooked through
• Add the wine and simmer while scraping up any browned bits from the bottom of the pot. Reduce the wine by half. Add the clam juice, marinara and pepper flakes, bring to a simmer reduce the heat to low and cover, simmer until the veggies are tender about 10-15 minutes. Season to taste with salt and pepper. Place the fish into the stew, cover and simmer gently without stirring until the fish is flaky and is just opaque. Takes about 5 minutes