Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood.
1 tablespoon olive oil
1 1/2 cups (1-inch) cubed red potatoes (about 8 ounces)
1 cup prechopped onion
1/2 cup finely chopped fennel bulb
1 tablespoon bottled minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon saffron threads, crushed
1 cup dry white wine
1 (14.5-ounce) can petite-cut diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1 1/2 pounds mussels (about 40), scrubbed and debearded
1/2 pound peeled and deveined large shrimp
1 (8-ounce) cod fillet
2 tablespoons chopped fresh basil
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.
Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells. Stir gently to break cod into chunks. Sprinkle with basil.
Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion. Drizzle dressing over salad; toss gently to coat.
I was very disappointed with this recipe. There really wasn't any flavor. When I added in salt and pepper, all I really tasted was salt and pepper. Needs more zip. Certainly was fast but just not that tasty. Maybe white wine? Next time I'm craving cioppino, I'll research a different recipe.
This was great. Made to recipe except used half red-skinned and half yukon gold potato, fresh oregano and doubled the amount of saffron because we like it. Made through step 1 in the morning and finished with step 2 in the evening -- so it made a very impressive and sophisticated but "lightning-fast" dinner. Remember to check the vegetables to make sure they're tender before you add the fish. Served with the recommended lightly-dressed salad, garlic ciabatta sticks, and Kendall Jackson Chardonnay.
I was very disappointed with this recipe. The broth was very bland. This was surprising since the base was made with clam juice and white wine. Even with the fennel, garlic and oregano I thought it lacked flavor. The only ingredient I didn't add was the saffron because my supermarket didn't have it, but I substitued some parsley instead. Maybe that 1/8 tsp. of saffron would have made the difference but I doubt it. I also made it with clams since I don't like mussels and added scallops. I also added some salt and pepper since the recipe didn't call for that either. The fish was delicious, perfectly cooked and tender, but the broth was a disappointment. I will search out another CL cioppino recipe and try again.
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