Looking for a special recipe for our wedding anniversary, I made this Italian American seafood stew from San Francisco. Turned out great! It's quick - but dramatic and tasty enough for special events (Jane).
Seafood Stew - Cioppino
Tip: this is a seafood extravaganza so if you have the cash splurge on some crab legs or lobster!
1 large onion, chopped
3 - 4 cloves of garlic, crushed
1 - 2 tablespoons olive oil
1 pound of prawns
1/2 - 3/4 pound of scallops
18 - 20 mussels
2 - 3 white fish fillets (e.g. halibut)
1 - 2 tins of chopped tomatoes - or one of chopped and one of sauce
3 tablespoons of tomato paste
1/2 cup of white wine
1 - 2 cups of fish, chicken or water
1 pound of potatoes (bite size pieces)
Juice from 2 lemons
Big handful of herbs
Salt and pepper to taste
1 tablespoon of sugar
1. Sauté chopped onions until cooked, add garlic and cook a couple of more minutes.
2. Add white wine, tomato paste, canned tomatoes and stock or water and simmer until flavors combine, about 30 minutes. Add salt and pepper and sugar if tomato sauce is a bit sour.
3. Cook potatoes separately by your preferred method - I boiled on the stove - start with cold water, bring to boil and cook until just done. Can also cook in microwave. And, no reason why you can't cook in the tomato sauce - will take about 15 - 20 minutes to cook.
4. Now add the seafood and potatoes if cooked separately. The seafood will cook quickly so make sure you have your seasoning pretty much how you like it.
5. Add lemon juice, parsley and any extra seasoning at this point. Of course, there's always room for some heat so add a jalapeno or chili sauce if you like.
6. Ladle into bowls and serve with crusty bread and your favorite red wine.