This is what everyone wants you to make this weekend: a deliciously rich Seafood Cioppino.
This recipe is Italian Chef Fabio Viviani’s take on cioppino, a tomato based stew made with whatever seafood is fresh that day. Don't be put off by the long ingredient list... you can add or substract as you like.
I pulled this recipe out of his fabulous new cookbook, Fabio’s Italian Kitchen. He finishes the stew with heavy cream, which beautifully balances the acidity of the tomatoes.
The recipes in his cookbook really work. In Chef’s own words: “My food is not complicated. My food is meant to be made and eaten. I just want to make sure that when you’re done cooking, every person you know will say, ‘That’s a great freaking dish.’”
"That's a great freaking dish." Isn't that exactly what we all like hearing?
Fabio Viviani’s Seafood Cioppino
prep: 30 minutes
cook: 40 minutes
3 tablespoons butter
1 onion, diced
4 leeks, rinsed well and sliced into thin rounds
¼ teaspoon red pepper flakes
1 bay leaf
2 sprigs thyme
20 mussels, scrubbed
20 clams, scrubbed
¼ cup dry white wine
3 cups chicken or vegetable stock, hot
1 cup squid, whole or cut in half
1 cup large shrimp (about 8), shelled and deveined, tails on, heads on or off
1 15-oz. can whole tomatoes, diced
1 cup heavy cream
¼ cup parsley, minced
let’s get to it…
Heat the butter in a large stockpot and sauté the onions and leeks with a pinch of salt until translucent. Add the red pepper flakes, bay leaf and thyme sprigs.
Place the mussels and clams in the pot, give them a stir, then add the wine. Cook until the wine has disappeared, then add the stock.
Bring to a gentle simmer, cover with a lid, and cook for about 10-minutes until all the shells have opened (discard any that have not). Add the squid, shrimp, tomatoes and cream and let the soup simmer for 5 to 6 minutes.
Remove from heat, adjust seasoning, and ladle soup into one large bowl to serve family style, or individual bowls. Serve with minced parsley.
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