Cioppino

Christmas is closing in fast.  I got a little mixed up thinking tonight was CE when I ordered the fish.  But it is Friday and tomorrow we are going to Jim’s cousin’s for lunch and will probably not feel like a big fish dinner so I am making it tonight.  Tomorrow evening as we open presents, we will have appetizers and if Jim is still hungry left over fish stew.   Many years ago I started a tradition of eating fish dishes on CE.  I thought boy am I going to be in trouble this year.  Ends up, just been going to the wrong store, Kroger is off our list.  Publix ordered squid and made sure to have mussels.  The ladies at the checkout had never seen squid before.  It is incredibly beautiful squid.  We went to Al’s to custom order the beef needed for Christmas and learned of a great butcher in Mt. Juliet where we ordered the standing rib for NYE.  I tend to be a little impatient and grumpy about a Wegmans not at my back door, but we are learning the ways talking to people.  I have to keep in mind that Jim’s cousins are just fine with what grandma made.  This recipe is in the Dec. Bon Appetite and serves 6-8  

Ingredients:

1 t fennel seeds

3 T EVOO

1 medium onion, finely chopped, I used red

1 small fennel bulb, finely chopped

4 garlic cloves, coarsely chopped

3 bay leaves

1 t oregano

½ t crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 28 oz can whole peeled tomatoes.  I used crushed

1 ½ C white wine

1 8 oz btl. clam juice

1# skinless cod cut in 1” cubes

1# mussels, scrubbed, debearded

1# large uncooked shrimp, peeled and deveined

1# cleaned squid cut in ½” rings

Country-style bread

Directions:

1.      Toast fennel seeds in a small skillet over med. heat until fragrant, about 2 minutes.  Finely grind in a spice mill, set aside.

2.      Heat oil in a large heavy pot over medium-high heat.  Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes.  Season with salt and pepper.  Cover and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.

3.      Stir in ground fennel seeds, tomatoes with juices, wine, clam juice, and 1C water.  Cover, bring to a boil, reduce heat to medium-low and cook, stirring often until flavors meld about 15 minutes.

4.      Stir in fish, mussels, and shrimp and bring to a simmer.  Cover and cook for 2 minutes.

5.      Add squid, cover, and cook until mussels open and seafood is cooked through, about 5 minutes. 

Frankly, just keep stirring in the fish and it will be cooked enough.  Serve with country style bread.  This dish was fabulous and couldn’t have been better if we were on the wharf in San Francisco.