Recipes from two guys who have always loved cooking.
Here’s another really easy thing to make–Cioppino. I remember being told, quite a long time ago on a field trip to Moss Landing, that fisherman would “chip in” any catch of the day to make this seafood stew. I can’t say if that is true or not, but that’s how I’ve always thought about Cioppino. My mom makes a great Cioppino. All it is: celery, onion, tomatoes, chicken broth, some garlic and herbs (whatever you have), and any combination of seafood. Costco has a great fresh seafood mélange if you are worried about expensive seafood. Here we have shrimp, mussels, calamari, and small scallops. Side it with a large slice of sourdough and you got a nice lunch or dinner meal.
Put a handful of finely diced onions into a heated pan with olive oil on medium high. When the onions start to sweat and become translucent, but not brown, add some chopped garlic (maybe 2 cloves) and the mussels. Then add finely chopped herbs (parsely, cilantro, basil, whatever you have) and large put celery pieces. Sauté for about a minute then added the rest of the seafood (the ones that take very little time to cook like shrimp, scallops, calamari, or even small pieces of fish). At this point add a bayleaf or two.
Then after another minute, add a large can of large diced tomatoes. Add chicken broth so that the level of liquid is just below the seafood–you don’t want to submerge the seafood. Taste for seasoning. Bring to a boil and then lower the heat to a slight simmer and cover. Let cook for 10 minutes. Serve with anything!