No, just kidding, I really was just craving tomato-y seafood-y salty food tonight, so made a quick detour to Whole Foods on my way home from work to score some misto de mare. I pretty much just made this up as I went along, because basically cioppino is just mixed seafood braised in a tomato/garlic/wine broth. Easy peasy. This is usually served over or with pasta or garlic bread. We served it over steamed spinach.
Cioppino with Steamed Spinach
serves 2-3
1 tsp olive oil
5 cloves garlic, minced
2 T tomato paste
3 1/2 tsp crushed red pepper
3 large tomatoes, diced
2 T parsley, minced
1 tsp dried oregano
1/4 c dry red wine
1 6-oz can chopped clams with their broth
1/4 lb raw shrimp, peeled and deveined
1/2 lb raw bay scallops
1 small tilapia filet, cubed
1 small calamari steak, sliced into thin strips
1/4 c fresh basil, julienned
salt and pepper to taste
1 lb baby spinach
Parmesan cheese
1. In a large skillet over medium heat, saute the garlic and red pepper in olive oil. Stir in the tomato paste, tomatoes, parsley, oregano, wine, and clams and broth. Bring to a boil, lower heat to low, and simmer for 10 minutes.
2. Add the remaining seafood and simmer for 5 minutes or until cooked. Season to taste with salt and pepper.
3. Heat cooking spray in a large pan and had the spinach with a few spoonfuls of water. Cover and steam for 5 minutes or until spinach is wilted.
4. Divide the spinach between shallow bowls and spoon the seafood and tomato sauce over the top. Shave parmesan cheese over each serving.
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