Monday, March 10, 2014


If you love seafood, you are in for a treat.  Ciopinno is a classic fish stew that is made through every nationality.  This happens to be my favorite kind!  My sister made it for me once a couple years back and I have been obsessed ever since.  While the ingredients can be expensive,  it is worth the money.  You really cant beat the smell of tomatoes, garlic, and fresh seafood.  It's a rather quick meal too,  but your company would think it took your hours.    It would be wonderful served with a toasted hearty bread rubbed with garlic and better.  Or a crusty loaf for dipping.

This is very healthy (clean eating, Paleo) and fresh, so there is no guilt here!  Indulge!

Prep: 10 minutes
Cook Time: Roughly 50 minutes
Serves: 4 large portions

1 white onion, diced
1 stalk celery, diced
1 large shallot, diced
2 cloves of garlic, diced
1 tbsp butter
1 tbsp oil
1 tsp red pepper flakes, or more to taste
1 tsp parsley, and more for garnishing
1 tsp oregano 
Salt and pepper to taste
2 cups beef broth or stock (homemade preferably)
1 can diced tomatoes, with juice
1 cup clam juice
1 cup diced roasted red peppers (from a jar soaked in water is fine)
1 pound fresh halibut or cod (has to be a thick white fish), cut into thick chunks
1 pound shrimp, cleaned, tails removed, and divined
1 pound sea scallops (not bay scallops, they shrink way too small for this hearty dish)
1 pound fresh mussels, cleaned and scrubbed--shells left on for presentation

Already you are thinking this has a lot of ingredients.  Most of it you should have in your house,  your big purchases should only really be the seafood which will run you about $20.  Purchase it when it is on sale (white fish goes on sale about every two weeks), and frozen mussels are pretty cheap.

1.  Heat olive oil and butter in a deep pan over medium high heat until melted.
2.  Add your diced onion and celery--allow to cook for about 10 minutes until brown.
3. Add your diced shallots, garlic, and diced peppers, stirring frequently until soft--about 5 minutes.
4. Once browned and soft add in diced tomatoes with their juice and beef broth.
5.  Season with salt, pepper, oregano, and parsley.  
6. Reduce heat to simmer with a partially closed lid and allow to cook for approximately 45 minutes. Sitr frequently.
7. Stir in 1 cup of clam juice and allow to cook for 5 more minutes.
8.  Once reduced add your scallops and white fish, cover partially and cook for 5 minutes.
9. After 5 minutes stir in (lightly, don't break up the fish) your shrimp and cleaned mussels and cook for about 5 minutes.
10.  When the mussels open up it's done.  Any mussel that did not open on it's own throw away--IT'S BAD!  You should at least have one or two of these.

 Serve with shells for presentation.  Garnish with cheese and more parsley.