Photo: Cioppino: A Fine Kettle of Fish Recipe
I am half Sicilian, so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead — it uses five varieties of seafood, all in one pot. Now that's a happy holiday!
Ingredients
- 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes
- 2 to 3 flat fillets of anchovies, drained
- 6 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 cup good quality dry white wine
- 1 (14-ounce) container chicken stock
- 1 (32-ounce) can chunky style crushed tomatoes
- 4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
- 1 handful flat-leaf parsley, chopped
- 1 1/2 pounds cod, cut into 2-inch chunks
- Salt and pepper
- 8 large shrimp, ask for deveined easy-peel or peel and devein
- 8 sea scallops
- 16 to 20 raw mussels, scrubbed
- A loaf of fresh, crusty bread, for mopping
Directions
In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
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By jovanna_2562938
Long Island, NY
on April 07, 2013
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I guess Rachel counts the anchovies as one of the fishes. That still makes only 5, so for a 7 fishes Italian dinner, add clams and a split lobster tail and/or calamari. Done. Clams need the most time to open, cook them first, then add all else. I always add ground fennel in the sautee, it's the secret ingredient in this dish that makes it special. I do not add so much broth, we don't like it too soupy; I add more at end if I need it, b/c it's impossible to take out but easy to put in. I often use red wine b/c it's a red sauce. I find the brand/quality of the sauce you use makes or breaks the taste of this dish. For a faster version of this, I eliminate the celery and onion and it doesn't suffer any. We make this often, sometimes with just mussels as a fra diavola appetizer adding more red pepper. It's a good thing.
By mcv3
on January 07, 2013
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My favorite Christmas Eve dinner. Other than cutting the quantity of broth in half and adding a sliced fennel bulb, I followed the recipe pretty much as-is. You can substitute in whatever seafood is available. Crab legs are a nice touch.
By MMRB
Burbs of Chicag...
on December 30, 2012
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I have been making this for Christmas Eve dinner since it originally aired years ago. This year I made it for a dinner party as a starter. Everyone loved the dish. Other than possibly changing up the fish or seafood you want I it, I would follow the recipe as intended. Delicious!
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