Cioppino

Cioppino is a seafood stew which supposedly originated in San Francisco. It's surprisingly easy to make, involves little prep, and takes very little time to cook. It's essential to use fresh seafood and fresh herbs.

I've included a clip of Bobby Flay's Cioppino Throwdown with Phil DiGirolamo from Phil's Fish Market in Moss Landing. Bobby says the key ingredient in the tomato base is anchovies (he actually uses anchovy paste). Phil says it takes about an hour for the tomato base to cook.

My version, which serves 2-4, is simpler and faster to make, and in my opinion, is just as tasty.

Cioppino

Ingredients
1 dungeness crab, or 2 snow crab legs
12 mussels
1/2 pound sea scallops
8 large shrimp
8 clams or can of minced clams (add juice too)
4 baby squid (cleaned/sliced)
1/2 lb. firm white fish, like cod or red snapper, cut into chunks
1 clove garlic, minced
1/2 cup finely chopped onion or shallots or leeks
1 c. chopped tomatoes
1 finely chopped anaheim pepper
1/2 c. grated carrots
1 T olive oil
3 c. fish or chicken stock
1 c. white wine
1 T. fresh thyme
1 T. basil
cayenne or crushed red peppers

Directions

1. Lightly saute onions, garlic, pepper, tomatoes for two minutes.
2. Add broth, wine, fresh clams (if using canned, add in step 4) and crab. Cover and cook for 4-5 minutes.
3. Add mussels and thyme, cover and simmer until mussels and clams have opened.
4. Add scallops and fish, cover and simmer for 1 minute.
5. Add sliced squid; cook about 30 seconds.
6. Top with croutons and enjoy.