Cioppino

 
I’ve done Súp Đồ Biển, French Bouillabaisse, American Bouillabaisse, and Kakavia; I think it’s time for me to tackle Cioppino.

The best cioppino I’ve had was in, surprise, surprise, San Francisco. I’ve had some really good cioppino in Chicago, but both restaurants that were famous for cioppino have closed permanently. 

This is of course my own adaptation based on what I have, what I will eat or not eat, and what was easily available at the store. Most recipes include bell peppers; I don’t like bell peppers, but I thought a bit of heat from the hot green Thai peppers (I have a lot of them) would give it extra kick.

I really should use Manila clams and mussels, but I couldn’t get either, so I used just cockles instead of clams and mussels. I love cockles, anyway.

• 2 tblsp olive oil
• 1 small yellow onion, diced
• 4 finely minced cloves of garlic
• 1 cup water
• 1 1/3 tsp hondashi
• 1 28-oz cans crushed tomatoes
• 4 hot green Thai peppers, split half lengthwise
• 2 bay leaves
• 1 tsp fresh basil
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• coarse salt and pepper to taste
• mixed seafood (I used cockles, peeled and deveined tail-on shrimp, sea scallops, squid rings, and broken up crab legs)
• chopped fresh Italian parsley
• crushed red pepper flakes

1. Heat olive oil In a large pot over medium heat.
2. Sauté the onions and garlic until lightly browned.
3. Add the water, hondashi, tomatoes, hot green Thai peppers, bay leaves, basil, thyme, and oregano and simmer over low heat for 20 minutes. Season with salt and pepper.
4. Stir in the seafood and turn off the heat. Cover tightly and let steam for 15 minutes.
5. Serve the cioppino with chopped Italian parsley and crushed red pepper flakes.