Cioppino, that marvelous Italian-American seafood stew with roots in San Francisco, is not hard to make. But a luxurious cioppino typically uses many types of seafood - crab, mussels, scallops, shrimp, squid, halibut - which does not exactly make it weeknight (or wallet) friendly.
This version uses shortcuts and a limited amount of seafood. Choose whatever firm fish is on sale: mahi-mahi, cod and halibut are good choices. Likewise, buy all-white crab meat, not the pricier lump; it’s basically shredded and will help thicken the stew.
A Cheaper Cioppino
2 tablespoons olive oil
1½ cups chopped onions
1 cup sliced mushrooms
1 tablespoon Italian herb blend
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon red pepper flakes
Ground black pepper
2 (16-ounce) cans diced tomatoes, with liquid
1/3 cup red wine or to taste
12 ounces firm fish filets, such as mahi-mahi, cod or halibut, cut in chunks
1 (6-ounce) jar roasted red peppers, drained, coarsely chopped
6-ounces all-white crab meat
8 to 12 frozen cooked shrimp, tails removed, optional
1 teaspoon sugar, optional
Chopped fresh parsley
Heat the oil in a large saucepan or Dutch oven over medium-high heat; add the onion. Cook, stirring occasionally, until softened, about 2 minutes. Stir in mushrooms, herb blend, garlic, salt, red pepper flakes and black pepper to taste; cook until mushrooms are softened, about2 minutes. Stir in the tomatoes and wine; heat to a boil.
Stir in the fish, making sure pieces are submerged;
lower heat so mixture remains at a slow boil. Cook until fish is cooked through, about 5 minutes. Stir in roasted red peppers, crab meat and shrimp, if using. Heat until warmed through, about 3 minutes.
Taste; if stew is too acidic, stir in sugar. Serve, topped with parsley.
Makes 4 servings.
Food, Pages 32 on 01/08/2014