Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
Which TV news network or channel do you watch most frequently? Vote!
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
« Share this page
Get email news alerts delivered to your inbox.
Ellen’s Kitchen & Garden

Cioppino a wonderful stew combining ocean’s bounty

Posted Friday,
October 6, 2017
0 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

Saying I love seafood ranks as a huge understatement. It doesn’t matter what type or what course, I’ll generally take the ocean’s bounty over any other food.

And when a dish combines seafood, what more could I ask?

Recently, while visiting my sister Laura during her stay at the beach, she made Cioppino using one Giada De Laurentiis’s recipes as a guideline. After enjoying it so much, I made a stab at it after getting home.

Curious about its beginnings, I learned Cioppino is an Italian-American dish that originated in San Francisco. Immigrants from Genoa, Italy, settled in the North Beach neighborhood of San Francisco in the 1800s. Fisherman would use their catch of the day to make the dish while still out at sea. Eventually, the stew made its way to homes and restaurants. Alioto’s, a San Francisco landmark, apparently put this stew on the map.

The broth combines tomatoes, wine, onion, garlic and herbs. A combination of shrimps, scallops, mussels, clams or whatever else is available completes the dish.

4 tablespoons olive oil
1 large onion, chopped
4 clove garlic, minced
1¾ cups dry white wine
1 (28 ounce) can crushed tomatoes, San Marzano
1 (8 ounce) bottle clam juice
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon pepper
¾ teaspoon crushed red pepper flakes
¾ teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 pound littleneck clams, scrubbed
1 pound extra large raw shrimp, peeled and deveined
1 pound sea scallops, halved
1 pound Pei mussels
Fresh chopped flat leaf parsley, for garnish (option)

In a 4-quart pot, heat the olive oil over medium heat. Add the onion, stirring frequently, and cook until translucent. Add the garlic, and cook one minute, stirring constantly. Do not let the garlic brown.

Add the wine, crushed tomatoes, clam juice, sugar, salt, pepper, pepper flakes, oregano, thyme and bay leaf. Bring to a boil and then reduce to a simmer, cover and let cook for 25 minutes. Taste for seasoning.

While the soup base cooks, prep the seafood. When soup base is done, add the clams and bring back to a simmer. Cover and cook until the clams have opened halfway. Then gently add the shrimp, scallops and mussels. Once done, discard any unopened clams or mussels.

Garnish with parsley and serve with crusty bread.

> Click here for information about Ellen’s cookbook, “No Sacrifices — Entertaining Gluten-Free”
Member comments
To comment, please log in or register.
Facebook comments
« Share this page
Get email news alerts delivered to your inbox.
Get e-mail news alerts
delivered to your inbox.
Enter your e-mail address
Ellen’s Kitchen and Garden » Most Recent
More »
© Copyright 2011-2018

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
Crime Log
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Real Estate
For Sale
Legal Notices
Post an Ad
Terms of Service