Wednesday, January 2, 2013

Cioppino - Phaedra style

 I have always wanted to make "fish stew." That is basically what Cioppino is in Italian, fish stew. Well, we had a fondue for New Years dinner and we had some left over fish. We added a bit more fish (clams) to it and made this wonderful fish stew this evening. I hope you all enjoy.


3 tbsp olive oil
2 small fennel bulbs, chopped
2 shallots, chopped
4 small carrots, chopped
7 garlic cloves, chopped
3 potatoes, cubed
1 jar tomato sauce
1 can diced tomatoes in juice
½ cup of dry sherry
1 ½ cup dry white wine
3 cups fish stock
1 jar clam juice
1 bay leaf
1 tbsp crushed red pepper
1 tbsp cayenne pepper
2 tbsp tomato paste
1 ½ dozen shrimp, uncooked peeled and deveined
1 lb clam meat
1 lb fish (whatever you prefer)
1 tbsp fresh parsley

Heat the oil in a very large pot over medium heat. Add the fennel, shallots and potatoes, carrots and salt and sauté for about 10 minutes. Deglaze with the dry sherry and add the white wine. Bring to a simmer and let simmer for about 10 minutes. Add the diced tomatoes, tomato sauce, the bay leaf and the fish stock. Bring to a simmer and let simmer for about 15 – 30 minutes or until the potatoes are cooked through.  Add the tomato paste and stir thoroughly. Bring back up to a simmer. Taste…add more salt, crushed red pepper and cayenne pepper to taste.  About 8 – 10 minutes prior to serving add the seafood. The seafood doesn’t take that long to cook and you DO NOT WANT TO OVERCOOK THE SEAFOOD!!!.  Stir in the fresh parsley.