A twist on the classic San Franciscan-Italian cioppino. Succulent fresh seafood simmered in a richly flavorful wine and tomato-based broth. Easy to throw together AND to consume–no peeling required and no mess at the table.
Does anyone know why driving is so exhausting? I can’t be expending much energy just sitting there, but after a couple hours on the road I feel like I’m due for a 12-hour nap. I guess sitting in general makes you unnecessarily sleepy and hungry.
Anyway, I just got back to Gainesville from a short trip home and am recovering from my road-trip coma. (During which I was wide awake with my attention on the road and driving the speed limit in the right lane–if you’re reading Mommy and Daddy.) Luckily, leftover Lazy Cioppino was there to save the night, and now my tummy and I are in my happy place.
Can you tell why? This is the perfect light yet satisfying stew, full of aromatic veggies, herbs, and melt-in-your-mouth seafood. The wine and seafood broth give it a unique taste, and a couple shortcuts make it a cinch to throw together…and to eat.
So why “lazy”?
This stew is beyond simple to make, but why would I emphasize how easy it is to eat? Well, if you’re not familiar with it, traditional cioppino is sorta…difficult. Shellfish such as crab, mussels, and clams are typically simmered and served in the shell…in the stew. Which is fine if you don’t mind sticking your hands in your soup or using special tools to pry into your dinner, with the accompanying tomato stains on your clothes. But some nights, you just want to sit on your comfy white sofa and shovel yummy hot food into your mouth with nothing standing in your way but a spoon. Tonight was one of those.
Granted, the messy hands-on version does sound like a lot of fun for a big family dinner {outside} on a nice summer night. In fact, my father shares cherished memories of his family doing just this. My grandfather would gather up the freshest ingredients, including whole crab legs, and let the stew simmer and flavors meld for hours. Then dinner was an entire event, everyone cracking open their crab and sopping up broth with crusty white bread. Yes, it was messy, but it certainly sounds like it was worth it for the experience. So stay tuned, and I may get around to reigniting the tradition.
But for now, LAZY Cioppino it is.
Some notes on the recipe
- Canned crushed tomatoes and tomato paste– Like I said, this recipe is fit for the lazy. Fortunately, good quality canned tomatoes (I like Muir Glen Organic Fire-Roasted) allow you to achieve the perfect texture every single time with no extra work and minimal sacrifice in taste. However, if you have an abundance of delicious ripe fresh tomatoes, I say go for it:
- Start with a few pounds of fresh tomatoes; peel by cutting an X at the bottom, blanching in boiling water a few seconds, and moving to ice; seed and dice. To achieve the sauciness that canned crushed tomatoes offer, blend half of them in a blender or food processor before adding in recipe. Finally, simmer the soup uncovered longer, until desired thickness is achieved.
- Dry white wine– The wine plays a large role in this soup and heavily impacts the taste, so I recommend shooting for a good one. I personally don’t drink wine, but I’ll definitely get my hands on some for this soup.
- Clam juice– This is one that you may not use on the day-to-day, but just go with me here. It really takes the flavor to the next level and sets it apart from your average tomato soup. Find it near the canned seafood or condiments section. It’s worth it!
- Seafood– You have a plethora of options here–have fun with it! Raw shrimp, scallops, and/or any chopped white fish (such as sea bass, haddock, halibut, etc.) work beautifully thrown in in the last couple minutes; in small pieces, they take almost no time to cook. Plus, I love ready-to-eat {jumbo} lump crabmeat, which can be tossed in at the very end.
Serving
Traditionally, this is served with thick crusty bread like sourdough or an Italian loaf. But you can pair it with whatever your heart desires, I won’t tell. š For instance, I’ve had it with wedges of cornbread (sliced open, stuffed with cheese, and toasted) and even a “quesadilla” with Italian cheese, spinach, and bacon. I also think this would make a fabulous appetizer for a special holiday meal, as it can be quite light.
Lazy Cioppino
Notes
*If using salted canned tomatoes, salted clam juice, and salted vegetable broth, you probably will not need additional salt.
**As with many sauces and stews, longer cooking times allow the flavors to meld and strengthen. Feel free to cook longer on very low heat if time permits.
See recipe notes above for additional recommendations.
Ingredients
- 2 tsp EVOO
- ~2/3 cup chopped yellow onion
- ~1/2 cup chopped celery
- ~1/3 cup chopped carrot (opt.)
- 2 large cloves garlic, minced
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried fennel seeds
- 1 cup dry white wine
- 2 cups canned crushed tomatoes
- 1 cup clam juice
- 1.5 cups vegetable broth
- 2 bay leaves
- salt* and black pepper, to taste
- ~1 pound raw chopped white fish (such as sea bass, halibut, snapper, etc.), peeled shellfish (such as shrimp or scallops), and/or ready-to-eat crabmeat.
Instructions
- Heat EVOO in a large saucepan. Add onion, celery, and carrots (opt.). Cook 2-3 minutes, then stir in garlic; cook about 30 seconds longer. Stir in tomato paste, oregano, parsley, fennel, wine, crushed tomatoes, clam juice, broth, and bay leaf. Add black pepper (a couple generous pinches) and salt* to taste. Bring to a light boil and cook, uncovered, about 5 minutes to reduce. Then lower heat, cover, and simmer 30 min - 1 hour.**
- Prepare seafood (chop fish into cubes, shell shellfish). In the last ~3 minutes of cooking, add raw seafood. When shrimp (if using) are slightly pink and fish opaque, stir in crab (if using).
- Makes enough for 4 large bowls. Enjoy with crusty bread or your favorite sides, or in slightly smaller portions as an appetizer.
