Zesty Cioppino

It's starting to get warmer and my thought are turning to outdoor eating and berries. Ok, it's not really warm enough to eat outside quite yet and the berries aren't ripe. But this light and zesty seafood stew really hit the spot.

Is it spring yet?!

Zesty Cioppino Recipe

Sauce:
1/2 cup veggie broth, V8 juice or water
1 large onion, chopped
1 bunch green onions, white parts only, chopped (save the green parts for garnish)
3 ribs of celery, strings removed, chopped
1/4 cup chopped fennel

2 ounces anchovy filets, minced
1 large roasted red bell pepper, chopped
4 coves garlic, minced
1 tsp dried red pepper flakes

2 cups dry red or white wine
2 Tbsp Worchestershire sauce

1 28 ounce can tomatoes, drained and juice reserved

2 Tbsp ancho chili sauce** or tomato paste
2 cups shellfish stock*
1 cup bottled clam juice

bouquet garni with all or any combination of the following: bay leaf, fresh oregano, fresh parsley, fresh thyme and fresh basil wrapped in muslin or cheesecloth and secured with string
Salt and pepper to taste

zest of one organic lemon
2 Tbsp fresh lemon juice
1/4 cup fresh parsley, chopped

1/2 cup freshly grated Parmesan cheese
1 bunch green onions, green parts only, chopped
1 or 2 lemons, quartered

Seafood (all or any combination of the following):
1 pound firm fish such as cod, red snapper or halibut fillets, cut 1 1/2 inch cubes
1 large cooked Dungeness crab or lobster
1 pound large shrimp
2 pounds mollusks such as little neck clams, mussels, oysters or a combination thereof
3/4 pounds sea scallops, tough muscle removed from sides
1/2 pound cleaned squid, bodies only, cut into rings (I don't like tenticles in the stew, but they are a great addition to the stock)
salt or creole spice blend, to taste

* Shellfish stock
Store bought fish stock works in this recipe but since you 'll have all the makings, it's worth the extra effort to make your own if you've got the time. Steam the mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they open. Discard any that do not open. Strain and reserve the cooking water in a small stockpot.

If using crab, remove the legs from the body and use a nut cracker to open the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. Place the top shell in stockpot with the reserved mollusk cooking water.

If using lobster, cut the tail in pieces and set aside; place the body and legs in stockpot with the mollusk cooking water.

Remove the shells from the shrimp, leave the tails on, remove and discard the black vein on the shrimp's back. Set the shrimp aside. Place the shells in the stockpot with the other shells.

Add 3 cups additional water to stockpot. Add 1 Tbsp of peppercorns. Add any good scraps from veggie and cheese prep (including garlic and onion peels and the cheese rind). Bring to a boil; reduce heat to low and simmer uncovered until liquid is reduced by about 1/3 (30 to 60 minutes). Strain through a fine sieve and discard the solids.

The Stew:
In an heavy 8 quart pot, heat veggie broth, V8 juice or water to medium hot, add onions. celery and fennel; cook until soft (about 5 minutes), add anchovy, roasted red pepper, garlic and red pepper flakes; cook until fragrant (a minute or so).

Temper the wine by placing it in a small saucepan and gently heating to medium hot, take a long match or lighter and ignite. Allow to burn until it extinguishes on it's own.

Add tempered wine and Worcestershire to onion mixture along with the reserved juice from tomatoes. Bring to boil and reduce by about half (5 to 10 minutes).

Add tomatoes, finely crushing by hand and adding to the pot one at a time. Remove any stems or yellow cores. Add chili sauce or tomato paste, clam juice, 2 cups of shellfish broth and bouquet garni; simmer over low heat, uncovered, 30 minutes or until reduced to your liking.

Stir in lemon zest and juice.

Lightly season fish fillets, shrimp, scallops and squid with salt or creole spice blend and add to stew, then simmer, covered, until just cooked through, about 5 minutes.

Discard bouquet garni, then add the shellfish (If you didn't cook them for the stock, cover and let steam until the shells open [about 5 minutes]; discard any that do not open.) Stir in parsley.

Serve in large bowls, shells included. Garnish with cheese, green onion and lemon wedges. Be sure to have plenty of focaccia or sourdough bread to soak up all the yummy sauce.

** Ancho Chili Sauce Recipe
makes about a cup

3 dried Ancho chiles
1 large clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 teaspoon of salt, more to taste

Stem and deseed the chilies. Gently warm cleaned chilies in a dry skillet over medium heat (just a few seconds on each side). Place warmed chilies in a heatproof bowl and cover with 2 cups of boiling water. Let sit for about 15 minutes, until chilies are softened.

Place all ingredients, including 1.5 cups of the soaking liquid in a blender or food processor. Puree until smooth (about 2 minutes). Pour sauce through a strainer into a small saucepan and heat to a low simmer. Maintain the simmer for 10 minutes or until desired consistency.