Cioppino!

This is one of the best new dishes I've made in awhile.  I got inspired by the beef broth I had made earlier in the week and a distant memory of having a tomato based fish stew up on the north coast when I was 20.

The best part of this meal was having Hannah happily slurping away at the broth and then say,"Daddy, I think I found something!"  Then she pulled out a mussel and requested it to be opened.  Nice to have your kid get excited about new foods.

Here's what you'll need:

2 Tablespoons of olive oil
1/2 of a red onion (chopped)
1 celery stalk (chopped)
2 garlic cloves (pressed)

1 28 oz can of diced stewed tomatoes (I use the Muir Glen Fire Roasted)
2-3 stalks of tarragon (leaves separated from stem and then diced)
10-15 basil leaves (chopped)
2-3 stalks of oregano (leaves separated from stem and then diced)
1 cup of red wine (I used a zinfandel)
2 cups of beef broth (homemade and thick with bone gelatin will produce the best stew)

8 oz of clam juice

1/2 pound of scallops (I used bay scallops)
1/2 pound of alaskan cod (chopped into small cubes)
10-12 Littleneck clams (whole in shell)
10-12 mussels (whole in shell)
10-12 raw shrimp (shelled)
1 lemon
1/8 cup of chopped italian parsley for garnish

In a 6 quart stock/soup pot cook the onion in olive oil over medium heat until onion is softened.  Add in garlic and celery and cook for a few more minutes.

Add in tomatoes, tarragon, basil, oregano, wine and beef broth.  Bring it to a simmer.  Taste and add salt if needed.  Cook gently and uncovered for 30-45 minutes.

Add clam juice and stir in scallops and fish.  After 5 minutes, add clams, mussels and shrimp.  Bring back to simmer, cook for 5 minutes and remove from heat.  Juice the lemon and add to the soup.

Serve in bowls and garnish with parsley.


One more thing...this is really good with a crusty baguette, brie and red wine.