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Phil's Birthday Cioppino Recipe

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This recipe for Phil's Birthday Cioppino, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phil Growney, DSA SSS
Added: Tuesday, November 11, 2008


¼ c. olive oil
2 tsp. (or more) of crushed red pepper flakes
3-6 flat fillets of anchovies
8 cloves of garlic, crushed
1-2 bay leaves (fresh or dry)
2-3 celery ribs, chopped
1 medium onion chopped
1 c. dry white wine, Muscadet
14 oz. chicken stock.
32 oz. can chunky style crushed tomatoes
8 oz. can diced tomatoes
1 tbsp. thyme
1 handful of flat leaf parsley or cilantro
1-½ lbs. cod cut into 2 in. chunks (any good white fish works)
Salt and pepper
8-10 large shrimp, deveined, easy-peel
8 sea scallops
16-20 raw mussels
6 clams
Crab (optional)
1 loaf of fresh bread, sourdough is best!

In a large pot over moderate heat combine oil, red pepper flakes, anchovies, garlic and bay leaves. Let the anchovies melt into oil. Chop celery and onion and add to pot. Sauté vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine for about a minute, and 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, give pot a shake do not stir with spoon or fish will fall apart. Add shrimp, scallops, mussels and clams; cook about 10 minutes until all shells open. Add crab few minutes before ready and discard any shells that did not burst open.

Personal Notes:
Personal Notes:
My wife made this for my birthday one year and since then it is a family favorite. Enjoy!




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