Quick Cioppino

Oooh Nellie, I am one spoiled girl.  Whilst flipping through the December issue of Martha Stewart living at my mother in law's house, I came across a recipe for quick cioppino.  Cioppino was traditionally an Italian fisherman stew made with the catch of the day.  While I adapted Martha's recipe, I still made one rockin' bowl of soup.  My five year old LOVED this stew and asked for seconds of clam and mussels.  I take that as the ultimate compliment.  I'm sending this soup to be part of the Souper Sunday event over at Kahakai kitchen.  Enjoy!

Joie de vivre's Rockin' Cioppino

Serves 6

Ingredients:

2 Tbls. olive oil

1 medium onion, cut into 1/4 inch dice

6 garlic cloves, minced

1 tsp. dried thyme

1/2 tsp. course salt

1/8 tsp. chili pepper

1 1/4 c. dry white wine, like Chardonnay

1 15oz. can diced tomatoes with juice

2 1/2 c. chicken stock

14 mussels, debearded and scrubbed well

1 1/2 lbs. clams, scrubbed well

1 lb. firm white fish fillets, like rock cod, cut into 2 inch pieces.

Directions:

1.  Heat olive oil in a large pot over medium-high heat.  Saute the onions and garlic until translucent.

2.  Add thyme, salt, chili pepper and cook for 1 minute, stirring.

3.  Add the wine, scrape up any bits on the bottom of the pot with your wooden spoon, simmer for 1 minute.

4.  Stir in the tomatoes with juice and chicken stock.

5.  Bring to a boil, lower heat, cover and simmer for 25 minutes.

6.  Add the seafood, re-cover the pot, and cook until the shells open, about 6 minutes.  Discard any unopened shells.

7.  Dish into bowls, serve with nice rolls and put an empty bowl in the middle of the table to serve as the communal shell discard bowl.