For Father’s Day I made my husband his favorite dish, Cioppino. Cioppino is a seafood stew originating in San Francisco.
It’s an Italian-American dish and is typically made with the catch of the day. Or in my case whatever is on special and looks good! I decided on mussels, calamari, cod, shrimp, and crab.
The base of the stew is a white wine and tomato with fresh tarragon and served with a toasted piece of bread. It’s a little time consuming to make, but it is so worth it especially for special occasions.
Adapted from Bobby Flay
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup dry white wine
- 5 cups seafood stock, vegetable would work too
- 1 28 ounce can, petite diced tomatoes, drained
- 1/4 tomato paste 4 sprigs fresh thyme
- Salt and pepper to taste
- 1 pound fresh cod
- 25 to 30 mussels, scrubbed and debearded (throw away any that are opened)
- 1/2 pound shrimp, shelled and deveined
- Few dashes of hot sauce (optional)
- 1/4 cup fresh tarragon, chopped
- 2 tablespoons honey
Toasted Bread Ingredients
- Baguette or sour dough bread, sliced into 1/2 inch slices
- Olive oil for brushing
- 1 tablespoon anchovy paste, optional
- Heat 2 tablespoons of oil in large Dutch oven over medium high heat. Add onion and cook for about 3 minutes.
- Add garlic and red pepper flakes and cook for a few seconds. Add white wine and cook until reduced by half. Add the seafood stock, drained tomatoes, tomato paste, thyme, salt, and pepper. Bring to a boil and cook for about 10 minutes, stirring occasionally.
- While broth is cooking heat 2 tablespoons olive oil in a skillet. Season cod with salt and pepper and sauté until cooked though, about 2-3 minutes per side depending on thickness. Remove from heat and cut into bit sized pieces.
- Add mussels, calamari, crab, and shrimp to reduced broth. Cook until mussels open (discarding any that do not open), calamari and shrimp are cooked through about 5 minutes. Gently stir in cod, tarragon, honey, and hot sauce.
Toasted Bread Directions
- Pre heat oven to 350 degrees. Mix olive oil and anchovy paste in a small bowl. Or just brush olive oil onto bread if not using anchovy paste. Brush onto bread and bake for about 4-5 minutes or until bread is nice and toasty.
- Ladle Cioppino over toasted bread and serve.
Happy Father’s Day!