Cioppini

The story is: Italian fisherman would take whatever they caught at sea that day and prepare it into a hardy stew-like soup.  The reality is this was invented by a California Italian restaurant. 

I've cooked this many times, and my recipe is a result of a multitude of refinements.  You can substitute seafood as available, but try not to stray too far.  As always, use the freshest available.  Don't do anything like substitute the fresh clams and resultant clam-broth with canned or jarred clam broth: it will ruin the soup.  If you don't have fresh fish and clams, don't make this recipe.

Takes about 1.25 hours to prepare.  Serves 6-8.

Ingredients:

Seafood portions are approximate and some substitutions, eliminations, or additions can be made.

1lb Sea Bass or Striped Bass
1lb Shrimp
1-1/4lb Fresh Clams or Mussels
1/4lb Scallops
1lb Crab
4-5 Roma Tomatoes, diced
¼ Cup Porcini Mushrooms, chopped
1 Green Pepper, chopped
1 Large Onion, chopped
3 Cloves Garlic, chopped
3 Tablespoons Fresh Parsley, chopped
1/3 Cup Tomato Paste
½ Cup Olive Oil
1 Pint Red Wine
Salt & Pepper to Taste

 Preparation:

1. Start boiling 4-5 cups water to cook the clams.  Cook the clams for 5 minutes in the boiling water.  Set aside and save water when finished.
2. Heat the olive oil in a large pot, then sauté the onion garlic, mushrooms, and green pepper.  Cook 3 minutes.  Add tomatoes and cook down for a couple of minutes.  Add tomato paste, wine, salt and pepper.
3. Add water from cooking the clams and simmer for 30 minutes.
4. Prepare seafood: de-vein and peel shrimp; cut bass into 1 inch cubes, break crab into 2 to 3 inch portions.  Add bass, shrimp, scallops, and crab to simmering stock after the 30 minutes of simmering.
5. Simmer for 8 minutes then add clams with or without shells and parsley.  Simmer for 5 more minutes.

Serve with Italian or French bread and red wine.