Table Talk
Cioppino, Garlic Rubbed Toasts and a Glass of Wine
Tonight I found myself alone unexpectedly. Dilemma dilemma. Call a friend? Go to the movies? Horn in on someone else's plans? Or stay in, enjoying a quiet house, watching something on DVR and eating leftovers? No great options, it seems, when the thought of another evening of chit chat is just too much to face and the typical choices in the refrigerator are cold chicken and hummus. But this night, there are options that will transform a dull evening into something else entirely. Cioppino, a seafood stew filled with pieces of king crab, sea scallops, rock fish, shrimp, fennel & tomatoes; French bread slices, toasted and rubbed with fresh garlic and drizzled with olive oil; and a lovely glass of Spanish red wine. Oh, and Masterpiece Theater on DVR. That'll work.
This is the original recipe. I made changes based on what I had on hand-- a fennel bulb, 1 c. vermouth, 1/2 c. red wine, and served it with garlic rubbed croutons. Feel free to do the same. I also froze half of this base, to use at a later date, and added seafood to the remaining broth. It's really hard to go wrong.
Cioppino
Serving Size : 8
4 large garlic cloves -- minced
2 medium onions -- finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano -- crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper -- cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 can whole tomatoes -- (28- to 32-oz) drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 king crab leg -- (1-lb) thawed if frozen
18 small hard-shelled clams (1 1/2 lb) such as littlenecks -- (2-inch) scrubbed
1 pound skinless red snapper or halibut fillets -- cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20) -- shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops -- tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls.
"Gourmet March 2002"
Per Serving (excluding unknown items): 390 Calories; 12g Fat (31.1% calories from fat); 48g Protein; 11g Carbohydrate; 2g Dietary Fiber; 185mg Cholesterol; 1343mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
NOTES : Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread
? The stew ? without seafood ? can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.
