Cioppino Party


Last night I had some friends over for dinner. After the holidays, we’re all feeling a bit, dare I say, overindulged? However, last night was the final “holiday” party for 2014. It just had to wait until 2015 due to everyone’s schedules. So a light and healthy meal with just a touch of decadence was in order.

We had a few appetizers, the usual fresh vegetable platter, some cheese and crackers, and one experimental recipe – Roasted Crimini Mushrooms with Herbed Goat Cheese and a Balsamic Vinegar Glaze.

Roasted Crimini Mushrooms

Fresh Veggies

For the entree, I made Cioppino, mostly based on this recipe from Giada De Laurentiis. I made just a few modifications, but tried to follow her recipe as closely as possible because I’ve never made Cioppino before.

Cioppino

3 tablespoons avocado oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons Kosher salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
28 ounces of chopped fresh Roma tomatoes
1 1/2 cups dry white white
2 cups oyster broth
1 1/2 cups vegetable broth, low sodium
1 1/2 cups water
1 bay leaf
2 1/2 pounds mixed seafood: mussels, shrimp, scallops, calamari
1 1/2 pounds wild caught fresh swordfish, cut into chunks

Mis en place: assemble and prepare all of your ingredients.

In a large pot (at least 5.5 quarts), heat the oil over medium heat. Add the fennel, onion, and shallots; saute about 8-10 minutes, until translucent. Add the garlic and red pepper flakes and saute another 2 minutes. Stir in the tomato paste, tomatoes, wine, broths, water, and bay leaf. Stir to combine well. Cover and bring to a simmer. Reduce heat to medium-low and allow to gently simmer for about 30 minutes. This will allow the flavors to blend.

Add the mixed seafood, cover and cook for about 5-10 minutes. Add the fish, stir gently, and cook another 5-10 minutes more. Season to taste with salt and red pepper flakes.

Ladle into bowls and serve with a good, crusty bread. This recipe makes six generous portions.

Cioppino - light, yet rich and satisfying, this Cioppino will make you want to head back for seconds.

We served a 2011 Luna Canto, which paired nicely and stood up to the spicy kick of this Cioppino.

For dessert, I made a “Paleo” Apple Crisp that I know you’ll want to try.

 

 

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