Serves 4
Ingredients:
1/2 cup: Bacon or Pancetta, chopped
1Â Tbls: Olive oil
1.5Â cup: Diced Onions
2 cups: Roasted Red Peppers, Diced
2Â cups: Mushrooms, Sliced
1Â cup:Â Celery, Diced
1Â cup: Scallions, diced
3Â cloves: Garlic, minced
4Â 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.
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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.
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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
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Ingredients:
½ Cup: Extra Virgin Olive Oil
1 Tablespoon: Pesto
1Â Tablespoon: Fresh Thyme, or 1 teas. Dry
2Â Tablespoons: Fresh Dill
¼ Cup: Fresh Parsley
¼ Cup: Garlic, Minced
2Â Cups: Onions, Diced
1Â Cup: Celery Root, Diced
1Â Cup: Carrots, Diced
1Â Â Cup: Parsnip, Diced
1Â Cup: Parsley Root, Diced
2Â Cups: Zucchini, Yellow Squash
2Â Cup: Cabbage, Diced
2Â Cup: Spinach, Chopped
2Â Quarts: Vegetable Stock
1Â Quart: Andiamo Vodka Sauce
2Â Cups: Cooked, Assorted Legumes or Canned
As Needed: Salt and Pepper
Optional: Parmesan Cheese
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