Chapman’s Cacciucco influenced Cioppino

Chapman’s Cacciucco influenced Cioppino

I love to make stews and soups, Cioppino’s are so full of flavors and spices it is something I almost always order if it is on the special of the day menu at most nicer restaurants. I have had some bad ones, so there is a way to make this not taste too good. But playing with spices, flavors, and veggies is pretty easy to get away with in this traditional Italian Fisherman’s soup. The important thing is if you want more flavors; add red or white wine to the sauce as it cooks.

(For those allergic to shell fish, skip adding the shellfish and increase beer, wine, and butter content during preparation)

Serves 10: (of course this is easily split in half and cooks just the same)

What you’re going to need:

1 -Fennel bulb (and 4” up from bulb portion of stocks) (chopped)
1 -Red Onion (diced)
3 –Celery stalks (chopped)
2 -Red Bell Peppers (diced)
1 cup Italian Parsley Chopped
1 Clove of Garlic (fresh is best chopped up super good)
2 –Bay leaves
1 Sprig of fresh Rosemary
¼ cup of chopped fresh Basil
3 Tbl Sp dried Oregano
1 Tbl Sp fennel seeds
2 cups Mushrooms of choice
*optional squeeze of lemon juice
*optional tbl spoon of capers (*I like)
2x -26oz cans of Diced Tomatoes, or 12 fresh tomatoes (roma or hothouse)
1 -small can of Tomato paste
2 -pounds of fish (typically portions or mixes of Sea Bass, Tilapia, Salmon, Snapper and Cod)
2 – Cans of Anchovies (in oil or water)
1 -pound Scallops (smaller are fine)
1 -pound Prawns (traditional leave shell on, but does not matter)
1 – Pound of crab legs / bodies (I prefer snow crab legs as they are easy to cut with scissors and split before cooking.
24 – Fresh Clams / mussels if you like them
3 -Tbl Sp Olive Oil
3 -Tbl Sp Red wine vinegar (can sub red wine and a dash of white vinegar if you don’t have)
2- Cups of water (may require more later)
Sea Salt (to taste)
3 Tbl Sp black pepper
4 Tbl Sp Worcestershire sauce
1 to 4 Tbl Sp of hot sauce (I prefer Tapatio found in Mexican food supplies)
2 tbl spoons butter
1 bottle or can of beer

(Other options include diced / chopped carrots, Leeks, or various veggies, some people also use a can of Clamato or clam juice)

On to cooking!
In a Large Crockpot or large deep pot..

Add, Tomatoes and all veggies, stir in wine, Worcester sauce, vinegar, water, black pepper, and dried spices with 2 tbl spoons of olive oil. Chop up and add Anchovies. Turn on low heat and simmer. For a Crockpot you can leave it on all day. Stir on occasion if possible. If using a large pot, you will need to stir more often.

Tomatoes will break down after several hours of cooking. Here is where you’re going to want to add a little bit of salt. Careful as the fish will salt the flavor as well, so just a slight bit of Sea Salt is needed. Taste the sauce to make sure it has good flavor add salt, wine, pepper, oregano, thyme etc to increase flavors. (Be sure to get a sip of wine at this point), Remember, the sauce may taste a little plain and that adding fish will increase and change the main flavor and consistency of the stew. This is to just insure that you have the right temperature in spices. I like to taste the deep Italian spices of oregano and rosemary.

About an hour before serving Add Crab to pot, stir and cover.

Next in a sauce pan add a good amount of beer, 2 tbl sp Olive oil, butter, a little garlic and splash of lemon juice and heat to light boil. (Be sure to get a sip of the beer).

Take (rinsed) Clams or Mussels and place them in the pan and cover. 2-6 minutes, remove any that do not open within 6 minutes.

Move Clams / Mussels to main pot as they open. Keep beer mix liquid at bottom of pan and return to a boil.
Add Prawns cook for a few minutes, move over to pot.

Lower heat, add Scallops, cover. Don’t over cook the Scallops! Just need a light flavoring.

Move scallops and contents of pan into pot and stir.

Cook until the prawns are no longer pink.

And serve in large bowls, great with Garlic bread and a few shavings of fresh Parmesan cheese.

Enjoy!