My mom makes the *best* seafood stew. She got the recipe from an old coworker and passed it town to me a year or so ago. But I confess that I’ve never actually used that recipe. It’s a recipe that you need to really shop for (lots of ingredients that you don’t normally have on hand) – and I always forget about it when I’m making my weekly grocery list. The other downside to her recipe is that it’s time-consuming.
I found a recipe that takes care of both. Sure, I still had to go out and buy some ingredients- like the fresh seafood and clam juice- but not enough to rack up a huge grocery bill. As for time? This cioppino only took about 30 minutes to make! And it was delicious!
My mom’s seafood stew still reigns supreme, but my new quick cioppino is almost as good and is a great substitute when I’m short on time and money!
adapted from Cooking Light, May 2003
2 teaspoons olive oil
1/2 to 1 teaspoon crushed red pepper
4 garlic cloves, finely chopped
3 cups clam juice
1 cup water
1/2 cup finely chopped fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (24-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
16 littleneck clams
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 cups torn spinach
(optional: mussels, scallops)
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds.
Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.)
Add clams. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.)
Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done.
Stir in spinach.
The original recipe called for mussels, but Shaw’s didn’t have any, so I used extra shrimp. You can use whatever seafood is fresh and available.