Our new and slightly improved recipe for cioppino is not only healthy and warming and beautiful and (Oh Man) delicious, but it calls for *one* cup of white wine, which means you'll have the rest of the bottle to drink with dinner. Cheers to that!
~serves 2-4 adults for dinner, with leftovers
- 1 seafood combo pack (0.65 pound live steamer clams, 0.4 pound rock cod, 0.35 pound scallops, 0.30 pound prawns)
- 28 oz can chopped tomatoes
- 1 cup white wine (I used the very pedestrian Chateau Ste. Michelle Dry Riesling.)
- 2 cups vegetable stock
- 3 T olive oil
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1/2 yellow onion, chopped
- 1/2 cup finely grated carrot
- 2-3 sprigs fresh thyme (about 2 tsp if you pull the leaves off)
- 1/2 tsp salt
- 1/4 tsp fine ground black pepper
In a large soup pot, sauté the garlic, onion, celery and carrot in the olive oil over medium-high heat for about 5 minutes or until tender. Add the tomatoes, wine and broth, give it a stir and then let it come to a simmer. Turn the heat down to medium-low, add the salt, pepper and thyme, and set your timer for 15 minutes to let the vegetables cook and the flavors to come together.
While your soup base is cooking, open your fish package up! Lightly salt and pepper the prawns, cod and scallops. Place the clams in a colander and give them a quick rinse.
Once your 15 minute timer goes off, add the clams and turn the heat back up to medium high. Let the clams cook for about 30 seconds, then add the remainder of your fish - the prawns, cod and scallops can all go in the pot together.
Set your timer for 3 minutes once everything is in and let it cook. When time is up, give the soup a non-vigorous (we don't want to break up our cod, if possible) stir and see how the clams are doing. They should be mostly, if not all, open by now - if you see more than one that's still tightly shut give the soup another 1-2 minutes to complete cooking.
Ladle into bowls and serve with crusty bread, a green salad, and (of course) that glass of wine. :) Enjoy!