It has a bunch of names: cioppino, fisherman’s stew, zuppa di pesce, bouillabaisse, but they’re all variations on a tomato-based seafood stew.
This is one of those dishes that looks really impressive, takes almost no effort, and is actually good for you. For the stew above, I riffed off a recipe from Molto Mario (Batali’s cookbook), and I keep it simple (some recipes call for lots of different fish and veggies and herbs). I use good canned tomatoes, white wine (which I cook down a bit before adding fish) or white wine sauce, cod fillets, shrimp and clams. This time, I had some olives and fennel, so I threw that in. It takes 30 minutes from the moment you step into the kitchen, and it’s incredibly flavorful but light. Before serving, grill up some good bread that’s been brushed with olive oil and garlic, to mop up the sauce. Here’s a good base recipe from Cooking Light, which has everything but white wine in it.
- 1 1/2 tablespoons olive oil
- 1/2 cup prechopped onion
- 1 1/2 teaspoons bottled minced garlic
- 1/4 teaspoon crushed red pepper
- 1 pound mussels, scrubbed and debearded
- 8 ounces sea scallops
- 8 ounces peeled and deveined medium shrimp
- 1/2 cup clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (14.5-ounce) can diced tomatoes, undrained
Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.