Cioppino - One Version

Here is an awesome fish stew especially if you love those tomato-based broth ones. A loaf of crusty bread to sop up the broth is really recommended. I have made many versions over the years but this one that is an offshoot of Ina Garten’s, works well. It really comes down to the stock here. This works well for 6 people.

1) Heat 1/4c. of olive oil in a large pot over low to medium heat. Add 2 C. of chopped fennel and 1 1/2 C. of chopped onion. Cook until soft, about 8-10 minutes. Add 3-4 cloves of minced garlic, 1 tsp of fennel seeds and 1/2 tsp of red pepper flakes. For that added boost, add 2 anchovies or a TBSP of fish sauce. Cook 1-2 minutes

2) Add 4 C of really good seafood stock. I use lobster broth and add shrimp shells to amp up the flavor. Add a 28oz can of San Marzano whole, peeled tomatoes. and 1 1/2 C. white wine (I use Sauvignon Blanc). and a little salt and pepper to taste. Bring to boil and lower heat to barely simmer uncovered for 30 minutes to concentrate the broth.

3) Add about 3 - 3 1/2 pounds of seafood, mixed. I like haddock, squid and shrimp here. Mussels and clams add a little fun to the eating so about 2 dozen of those. Add the fish first then the items that need a little less cooking next. Bring to a simmer, cover and then cook for about 8-10 minutes. You can add an optional liquor here like Pernod, Ouzo, Sambuca but I think the fennel is enough licorice for my tastes. Throw out any shellfish that hasn’t opened.

Eat.Drink.Savor.

My Marinara Sauce

Pasta sauces are quite variable and every time I make them, they change. But it is always good to have a base recipe to whip together quickly. You can experiment all you want. I make this one a lot and it works. If you have reservations about anchovies, don’t worry. They disappear in the sauce and really add a mouthfeel, a umami if you will, that is heavenly. If I still can’t convince you, try adding 1-2 TBSP of finely minced mushrooms.

1) Take 2 TBSPs of olive oil and put in a saucepan. Medium to low heat. Once it starts to shimmer, add 2-3 cloves of minced garlic. Cook for about 30 seconds. Add 2 anchovies, minced, 1-2 sprigs worth of oregano leaves, 1-2 tsp of red pepper flakes and 1 TBSP of basil leaves, dried.

2) Add a 28oz can of whole , peeled tomatoes, preferably high quality plum tomatoes. I use the San Marzanos as they add a level of sweetness vs. the heavy savory type tomatoes. Take a potato masher and breakdown the tomatoes.

3) Cook for about 20 minutes on low to medium-low heat until it thickens. Depending your preference, you may puree the sauce in a blender but I prefer a chunkier sauce. Serve with your favorite pasta.

Eat.Drink.Savor.