Serves 4
Ingredients:
1/2 cup: Bacon or Pancetta, chopped
1 Tbls: Olive oil
1.5 cup: Diced Onions
2 cups: Roasted Red Peppers, Diced
2 cups: Mushrooms, Sliced
1 cup: Celery, Diced
1 cup: Scallions, diced
3 cloves: Garlic, minced
4 Tbls: Parsley, chopped
2 Tbls: Chili powder
1/2 tsp: Ground caraway
1 tsp: Ground cumin
1: Bay leaf
2 cups: White Wine (preferably same as you will drink with dinner)
3 cups: Andiamo Vodka Sauce
3 cups: Fish or Chicken Stock
2 cups: Shrimp, tail-on 16-20 count size
8: Clams (littleneck or topneck)
8 Mussels (fresh black mussels)
1 cup: Bay Scallops
3 Tbsp: Lemon Juice
As needed Salt and Pepper to taste
Method:
Choosing the right pot for a Ciopino is of the utmost importance as I often elect to serve it right off the stove and onto the table and allow the guests to serve themselves. This is a wonderful one pot dish. Just provide everyone with a large rimmed bowl, fork, knife, cocktail fork, crab crackers, bouillon spoon, crisp garlic toast and chilled white wine.
Chef's Note: There is no right or wrong when it comes to Ciopino as far as the types or amounts of seafood included in its preparation. I like to see a variety of shellfish, crustaceans, firm fleshed fin-fish and even calamari. Keep in mind a wonderful fisherman's stew can be prepared with as little as one or two varieties, but the more the merrier. When this presented in a covered vessel and opened in front of the guest, the attractive presentation on the dish and the wonderful aroma will be sure to satisfy even the most discerning palate.
Shrimp should be split along the back side and deveined before adding to the stew. Scallops should have the small discolored tab removed from the side of the muscle where it attaches itself to the shell. All fin-fish should be skinned and free from bones for this recipe. Always choose a sweet, firm fleshed fish that will not completely flake apart once cooked or impart too much flavor, ideal choices would be: bass, grouper, snapper, perch, haddock or sturgeon.
Michigan Root Vegetable Stew with Assorted Legumes
Ingredients:
½ Cup: Extra Virgin Olive Oil
1 Tablespoon: Pesto
1 Tablespoon: Fresh Thyme, or 1 teas. Dry
2 Tablespoons: Fresh Dill
¼ Cup: Fresh Parsley
¼ Cup: Garlic, Minced
2 Cups: Onions, Diced
1 Cup: Celery Root, Diced
1 Cup: Carrots, Diced
1 Cup: Parsnip, Diced
1 Cup: Parsley Root, Diced
2 Cups: Zucchini, Yellow Squash
2 Cup: Cabbage, Diced
2 Cup: Spinach, Chopped
2 Quarts: Vegetable Stock
1 Quart: Andiamo Vodka Sauce
2 Cups: Cooked, Assorted Legumes or Canned
As Needed: Salt and Pepper
Optional: Parmesan Cheese