At a little vine covered spot in Santa Marinella we sat and watch the sea over steaming bowl of Cioppinno. Hunks of crusty bread ensured not a drop went to waste. It was a day of good place, good company, good wine, and good food. It was one of those days when that left me GREAT FULL.
When I cook, I love having leftovers. Cioppino is one of the reasons why. I asked the cook for the recipe and was told, its an idea more than a recipe. A little of this, a little of that, a pot full of whats on hand. You always need tomatoes, garlic and shellfish. This is how I have been making it, give or take.
- 1/3 cup olive oil
- 1 tbsp Picante Passion
- 1 1/2 cups white wine
- 2 onions, chopped
- 2 (14.5oz) cans stewed tomatoes
- 1 cup water
- 2 (14.5 oz) cans chicken broth
- 1 1/2 lb bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1 1/2 pounds cod fillets, cubed
- 1 1/2 lbs shrimp - peeled & de-veined (optional)
- 1 1/2 cups crabmeat (optional)
Over medium-low heat, saute onions in a large stockpot. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add Picante Passion, chicken broth, water and wine. Cover and simmer 30 min. Add remaining ingredients. Bring to boil. Lower heat, cover and simmer 5 to 7 min. until clams open. Ladle soup into bowls and serve with warm, crusty bread!
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Photo Credit: Julie Cecchini